YOUR SOLIN GENERATED RECIPE
Creamy Pesto Chicken with Zucchini Noodles
Enjoy a vibrant, satisfying dish featuring tender chicken breast cloaked in a luscious, creamy pesto sauce, served atop fresh spiralized zucchini noodles. The bright flavors of basil and garlic mingle with the nutty richness of pine nuts and a hint of Parmesan, creating a balanced, delicious meal perfect for a wholesome dinner.
INGREDIENTS
6 oz Chicken Breast
1 medium Zucchini
1 cup Fresh Basil Leaves
1 tbsp Pine Nuts
1 tbsp Olive Oil
1 clove Garlic
2 tbsp Parmesan Cheese
1/4 cup Low-Fat Greek Yogurt
PREPARATION
Start by spiralizing the zucchini into noodles. Set aside.
Season the chicken breast with salt and pepper. In a skillet over medium heat, cook the chicken for 5-6 minutes per side until fully cooked and golden brown. Remove from the skillet and let rest.
In a food processor or blender, combine fresh basil leaves, pine nuts, garlic, olive oil, and Parmesan cheese. Blend until smooth.
Stir in the low-fat Greek yogurt to the blended pesto to create a creamy sauce. Adjust seasoning with salt and pepper as needed.
Slice the cooked chicken into strips. Return the skillet to low heat and add the zucchini noodles. Lightly sauté for 1-2 minutes until just tender.
Toss the zucchini noodles with the creamy pesto sauce, then top with the sliced chicken.
Serve warm and enjoy this nutrient-dense, flavorful meal.