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

Savor a lighter twist on the classic Alfredo by combining tender grilled chicken with zucchini noodles and a creamy, tangy sauce made from nonfat Greek yogurt and a hint of Parmesan. This dish offers a satisfying balance of lean protein and fresh vegetables with a subtle herb infusion.

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NUTRITION

254kcal
Protein
34.7g
Fat
7.7g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 medium Zucchini

1/4 cup Nonfat Greek Yogurt

1 tbsp Grated Parmesan Cheese

2 tsp Olive Oil

1 clove Garlic

Pinch of Salt

Pinch of Black Pepper

Pinch of Italian Herbs (optional)

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PREPARATION

  • 1

    Start by spiralizing the zucchini into noodles or use a vegetable peeler to create thin strips. Set aside in a colander to drain any excess moisture.

  • 2

    Season the chicken breast with a pinch of salt and black pepper. Heat 1 tsp of olive oil in a skillet over medium heat and add the chicken. Cook each side for about 5-6 minutes, until the chicken reaches an internal temperature of 165°F. Remove chicken from the skillet and let it rest before slicing.

  • 3

    In the same skillet, add the remaining olive oil and sauté the minced garlic until fragrant, about 30 seconds.

  • 4

    Reduce heat to low and stir in the nonfat Greek yogurt. Add the grated Parmesan cheese along with a pinch of Italian herbs. Mix well to create a creamy sauce.

  • 5

    Add the zucchini noodles to the skillet and toss in the sauce until they are evenly coated and slightly warmed, about 2-3 minutes.

  • 6

    Slice the cooked chicken breast into strips and arrange over the zucchini noodles. Garnish with additional black pepper or Italian herbs if desired, and 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

Savor a lighter twist on the classic Alfredo by combining tender grilled chicken with zucchini noodles and a creamy, tangy sauce made from nonfat Greek yogurt and a hint of Parmesan. This dish offers a satisfying balance of lean protein and fresh vegetables with a subtle herb infusion.

NUTRITION

254kcal
Protein
34.7g
Fat
7.7g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 medium Zucchini

1/4 cup Nonfat Greek Yogurt

1 tbsp Grated Parmesan Cheese

2 tsp Olive Oil

1 clove Garlic

Pinch of Salt

Pinch of Black Pepper

Pinch of Italian Herbs (optional)

PREPARATION

  • 1

    Start by spiralizing the zucchini into noodles or use a vegetable peeler to create thin strips. Set aside in a colander to drain any excess moisture.

  • 2

    Season the chicken breast with a pinch of salt and black pepper. Heat 1 tsp of olive oil in a skillet over medium heat and add the chicken. Cook each side for about 5-6 minutes, until the chicken reaches an internal temperature of 165°F. Remove chicken from the skillet and let it rest before slicing.

  • 3

    In the same skillet, add the remaining olive oil and sauté the minced garlic until fragrant, about 30 seconds.

  • 4

    Reduce heat to low and stir in the nonfat Greek yogurt. Add the grated Parmesan cheese along with a pinch of Italian herbs. Mix well to create a creamy sauce.

  • 5

    Add the zucchini noodles to the skillet and toss in the sauce until they are evenly coated and slightly warmed, about 2-3 minutes.

  • 6

    Slice the cooked chicken breast into strips and arrange over the zucchini noodles. Garnish with additional black pepper or Italian herbs if desired, and serve immediately.