Creamy Pesto Chicken with Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Pesto Chicken with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken with Zucchini Noodles

Savor the delightful combination of juicy, seasoned chicken breast served atop a vibrant bed of zucchini noodles, all enveloped in a luxuriously creamy pesto sauce enhanced with a touch of nonfat Greek yogurt. This dish brings together fresh flavors and a satisfying, low-carb twist, making it a versatile option for any meal of the day.

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NUTRITION

441kcal
Protein
42.6g
Fat
25.1g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Zucchini

2 tablespoons Pesto Sauce

2 tablespoons Nonfat Greek Yogurt

1 teaspoon Olive Oil

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast with salt and pepper.

  • 2

    Heat a non-stick skillet over medium heat and add olive oil. Sauté the minced garlic for about 30 seconds until fragrant.

  • 3

    Add the chicken breast to the skillet and cook for 5-6 minutes per side until fully cooked and lightly golden.

  • 4

    While the chicken is cooking, use a spiralizer or a vegetable peeler to create zucchini noodles. Set aside.

  • 5

    In a small bowl, whisk together the pesto sauce and nonfat Greek yogurt until smooth.

  • 6

    Add the zucchini noodles to the skillet for 1-2 minutes to warm them slightly without overcooking, preserving their crunch.

  • 7

    Slice the cooked chicken breast and plate it over the zucchini noodles.

  • 8

    Drizzle the creamy pesto sauce over the chicken and noodles. Serve immediately.

Creamy Pesto Chicken with Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Pesto Chicken with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken with Zucchini Noodles

Savor the delightful combination of juicy, seasoned chicken breast served atop a vibrant bed of zucchini noodles, all enveloped in a luxuriously creamy pesto sauce enhanced with a touch of nonfat Greek yogurt. This dish brings together fresh flavors and a satisfying, low-carb twist, making it a versatile option for any meal of the day.

NUTRITION

441kcal
Protein
42.6g
Fat
25.1g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Zucchini

2 tablespoons Pesto Sauce

2 tablespoons Nonfat Greek Yogurt

1 teaspoon Olive Oil

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Season the chicken breast with salt and pepper.

  • 2

    Heat a non-stick skillet over medium heat and add olive oil. Sauté the minced garlic for about 30 seconds until fragrant.

  • 3

    Add the chicken breast to the skillet and cook for 5-6 minutes per side until fully cooked and lightly golden.

  • 4

    While the chicken is cooking, use a spiralizer or a vegetable peeler to create zucchini noodles. Set aside.

  • 5

    In a small bowl, whisk together the pesto sauce and nonfat Greek yogurt until smooth.

  • 6

    Add the zucchini noodles to the skillet for 1-2 minutes to warm them slightly without overcooking, preserving their crunch.

  • 7

    Slice the cooked chicken breast and plate it over the zucchini noodles.

  • 8

    Drizzle the creamy pesto sauce over the chicken and noodles. Serve immediately.