Lightened-Up Creamy Chicken Alfredo with Zucchini Noodles

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

Lightened-Up Creamy Chicken Alfredo with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Lightened-Up Creamy Chicken Alfredo with Zucchini Noodles

Enjoy a lighter take on a classic Italian favorite with tender chicken breast sautéed to perfection, tossed with spiralized zucchini noodles in a creamy, tangy sauce crafted from nonfat Greek yogurt and a hint of Parmesan. A delightful, satisfying dish that balances every bite with fresh flavors and a touch of aromatic garlic.

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NUTRITION

283kcal
Protein
37.8g
Fat
9.4g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Zucchini

1/4 cup Nonfat Greek Yogurt

1 tbsp Grated Parmesan Cheese

3 tsp Olive Oil

2 cloves Garlic, minced

1/4 cup Low-Sodium Chicken Broth

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PREPARATION

  • 1

    Spiralize the zucchini to create noodles and set aside.

  • 2

    Season the chicken breast lightly with salt and pepper.

  • 3

    Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant.

  • 4

    Add the chicken breast and cook until browned on both sides and no longer pink in the center, about 6-8 minutes per side depending on thickness. Remove chicken and slice into strips.

  • 5

    Pour in the low-sodium chicken broth to deglaze the pan, scraping up any flavorful bits. Allow it to simmer for a minute.

  • 6

    Reduce heat to low and stir in the nonfat Greek yogurt and grated Parmesan cheese until the sauce is smooth.

  • 7

    Add the zucchini noodles to the pan and toss gently in the creamy sauce until just heated through, about 2-3 minutes.

  • 8

    Plate the zucchini noodles, top with sliced chicken breast, and drizzle any remaining sauce over the top. Serve immediately.

Lightened-Up Creamy Chicken Alfredo with Zucchini Noodles

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

Lightened-Up Creamy Chicken Alfredo with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Lightened-Up Creamy Chicken Alfredo with Zucchini Noodles

Enjoy a lighter take on a classic Italian favorite with tender chicken breast sautéed to perfection, tossed with spiralized zucchini noodles in a creamy, tangy sauce crafted from nonfat Greek yogurt and a hint of Parmesan. A delightful, satisfying dish that balances every bite with fresh flavors and a touch of aromatic garlic.

NUTRITION

283kcal
Protein
37.8g
Fat
9.4g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Zucchini

1/4 cup Nonfat Greek Yogurt

1 tbsp Grated Parmesan Cheese

3 tsp Olive Oil

2 cloves Garlic, minced

1/4 cup Low-Sodium Chicken Broth

PREPARATION

  • 1

    Spiralize the zucchini to create noodles and set aside.

  • 2

    Season the chicken breast lightly with salt and pepper.

  • 3

    Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant.

  • 4

    Add the chicken breast and cook until browned on both sides and no longer pink in the center, about 6-8 minutes per side depending on thickness. Remove chicken and slice into strips.

  • 5

    Pour in the low-sodium chicken broth to deglaze the pan, scraping up any flavorful bits. Allow it to simmer for a minute.

  • 6

    Reduce heat to low and stir in the nonfat Greek yogurt and grated Parmesan cheese until the sauce is smooth.

  • 7

    Add the zucchini noodles to the pan and toss gently in the creamy sauce until just heated through, about 2-3 minutes.

  • 8

    Plate the zucchini noodles, top with sliced chicken breast, and drizzle any remaining sauce over the top. Serve immediately.