Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles

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

Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles

Enjoy a lighter twist on the classic Alfredo with tender grilled chicken, fresh zucchini noodles, and a creamy sauce crafted from nonfat Greek yogurt and a sprinkle of Parmesan cheese. This dish offers a satisfying balance of protein and fresh veggies while keeping the calories in check.

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NUTRITION

382kcal
Protein
53.5g
Fat
11.7g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Zucchini (196g) for noodles

1/2 cup Nonfat Greek Yogurt (120g)

2 tbsp Parmesan Cheese (10g)

1 tsp Olive Oil (5g)

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast with salt and pepper. Heat olive oil in a skillet over medium heat and add minced garlic. Sauté for 1 minute until fragrant.

  • 2

    Cook the chicken breast in the skillet for about 5-6 minutes per side until fully cooked and slightly golden. Remove from the skillet and set aside.

  • 3

    Using a spiralizer or vegetable peeler, create zucchini noodles from the medium zucchini. Lightly sauté the zucchini noodles in the same skillet for 2-3 minutes to soften slightly, or leave raw if you prefer extra crunch.

  • 4

    In a small bowl, mix the nonfat Greek yogurt with grated Parmesan cheese. Adjust seasonings with a pinch of salt and pepper.

  • 5

    Slice the cooked chicken into strips and place over the zucchini noodles. Drizzle the creamy sauce over the top and gently toss everything together until well combined.

  • 6

    Serve immediately and enjoy your light, protein-packed Chicken Alfredo with Zucchini Noodles.

Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles

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

Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles

Enjoy a lighter twist on the classic Alfredo with tender grilled chicken, fresh zucchini noodles, and a creamy sauce crafted from nonfat Greek yogurt and a sprinkle of Parmesan cheese. This dish offers a satisfying balance of protein and fresh veggies while keeping the calories in check.

NUTRITION

382kcal
Protein
53.5g
Fat
11.7g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Zucchini (196g) for noodles

1/2 cup Nonfat Greek Yogurt (120g)

2 tbsp Parmesan Cheese (10g)

1 tsp Olive Oil (5g)

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Season the chicken breast with salt and pepper. Heat olive oil in a skillet over medium heat and add minced garlic. Sauté for 1 minute until fragrant.

  • 2

    Cook the chicken breast in the skillet for about 5-6 minutes per side until fully cooked and slightly golden. Remove from the skillet and set aside.

  • 3

    Using a spiralizer or vegetable peeler, create zucchini noodles from the medium zucchini. Lightly sauté the zucchini noodles in the same skillet for 2-3 minutes to soften slightly, or leave raw if you prefer extra crunch.

  • 4

    In a small bowl, mix the nonfat Greek yogurt with grated Parmesan cheese. Adjust seasonings with a pinch of salt and pepper.

  • 5

    Slice the cooked chicken into strips and place over the zucchini noodles. Drizzle the creamy sauce over the top and gently toss everything together until well combined.

  • 6

    Serve immediately and enjoy your light, protein-packed Chicken Alfredo with Zucchini Noodles.