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 a classic Italian favorite with tender chicken breast and fresh, spiralized zucchini noodles enveloped in a creamy, tangy Alfredo sauce made with nonfat Greek yogurt and a hint of Parmesan. This dish offers a luscious, satisfying palate while keeping calories and protein perfectly balanced for a wholesome meal.

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NUTRITION

336kcal
Protein
44.2g
Fat
11.6g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Zucchini (spiralized)

1/2 cup Nonfat Greek Yogurt

1/4 cup Low-Fat Milk

1 tsp Olive Oil

2 tbsp Parmesan Cheese

2 cloves Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast with salt and pepper. In a non-stick skillet over medium heat, heat the olive oil and sauté the chicken until fully cooked through, about 5-7 minutes per side. Remove from the pan and let rest before slicing.

  • 2

    In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.

  • 3

    Reduce heat and stir in the low-fat milk and nonfat Greek yogurt, whisking continuously to create a smooth sauce. Warm the sauce gently and do not bring it to a boil to prevent curdling.

  • 4

    Add the sliced chicken into the sauce, ensuring each piece is well coated.

  • 5

    Toss in the spiralized zucchini noodles and allow them to heat through for 2-3 minutes, just until tender but still retaining a slight crunch.

  • 6

    Finish by sprinkling grated Parmesan cheese over the top, gently stirring to combine the flavors. Adjust seasoning with salt and pepper if needed, and serve immediately.

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 a classic Italian favorite with tender chicken breast and fresh, spiralized zucchini noodles enveloped in a creamy, tangy Alfredo sauce made with nonfat Greek yogurt and a hint of Parmesan. This dish offers a luscious, satisfying palate while keeping calories and protein perfectly balanced for a wholesome meal.

NUTRITION

336kcal
Protein
44.2g
Fat
11.6g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Zucchini (spiralized)

1/2 cup Nonfat Greek Yogurt

1/4 cup Low-Fat Milk

1 tsp Olive Oil

2 tbsp Parmesan Cheese

2 cloves Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Season the chicken breast with salt and pepper. In a non-stick skillet over medium heat, heat the olive oil and sauté the chicken until fully cooked through, about 5-7 minutes per side. Remove from the pan and let rest before slicing.

  • 2

    In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.

  • 3

    Reduce heat and stir in the low-fat milk and nonfat Greek yogurt, whisking continuously to create a smooth sauce. Warm the sauce gently and do not bring it to a boil to prevent curdling.

  • 4

    Add the sliced chicken into the sauce, ensuring each piece is well coated.

  • 5

    Toss in the spiralized zucchini noodles and allow them to heat through for 2-3 minutes, just until tender but still retaining a slight crunch.

  • 6

    Finish by sprinkling grated Parmesan cheese over the top, gently stirring to combine the flavors. Adjust seasoning with salt and pepper if needed, and serve immediately.