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

Savor a lighter twist on classic chicken alfredo with tender chicken breast and fresh zucchini noodles enveloped in a creamy, tangy sauce made with nonfat Greek yogurt, a splash of low-fat milk, and a hint of parmesan. Enjoy a satisfying, protein-packed dish that's deliciously smooth and balanced without the extra calories.

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NUTRITION

329kcal
Protein
43.8g
Fat
11g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Breast (100g)

1 medium Zucchini (196g)

1/4 cup Nonfat Greek Yogurt (61g)

1/4 cup Low-Fat Milk (61g)

1 tbsp grated Parmesan Cheese (5g)

1 tsp Olive Oil (4.5g)

2 cloves Garlic, minced

Salt & Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast with salt and pepper. In a skillet, heat olive oil over medium heat and add minced garlic.

  • 2

    Cook the chicken breast for about 5-7 minutes per side until golden and cooked through. Once done, remove from the skillet and slice into strips.

  • 3

    Using a spiralizer or vegetable peeler, create zucchini noodles from the zucchini. Optionally, lightly sauté the zucchini noodles in the same skillet for 2 minutes to soften slightly.

  • 4

    In a small bowl, mix the nonfat Greek yogurt, low-fat milk, and grated parmesan. Adjust seasoning with salt and pepper.

  • 5

    Return the sliced chicken to the skillet with zucchini noodles. Pour the creamy sauce over the chicken and noodles, stirring gently until well combined and heated through.

  • 6

    Serve immediately and enjoy your lightened-up chicken alfredo that's both creamy and protein-packed.

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

Savor a lighter twist on classic chicken alfredo with tender chicken breast and fresh zucchini noodles enveloped in a creamy, tangy sauce made with nonfat Greek yogurt, a splash of low-fat milk, and a hint of parmesan. Enjoy a satisfying, protein-packed dish that's deliciously smooth and balanced without the extra calories.

NUTRITION

329kcal
Protein
43.8g
Fat
11g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Breast (100g)

1 medium Zucchini (196g)

1/4 cup Nonfat Greek Yogurt (61g)

1/4 cup Low-Fat Milk (61g)

1 tbsp grated Parmesan Cheese (5g)

1 tsp Olive Oil (4.5g)

2 cloves Garlic, minced

Salt & Pepper to taste

PREPARATION

  • 1

    Season the chicken breast with salt and pepper. In a skillet, heat olive oil over medium heat and add minced garlic.

  • 2

    Cook the chicken breast for about 5-7 minutes per side until golden and cooked through. Once done, remove from the skillet and slice into strips.

  • 3

    Using a spiralizer or vegetable peeler, create zucchini noodles from the zucchini. Optionally, lightly sauté the zucchini noodles in the same skillet for 2 minutes to soften slightly.

  • 4

    In a small bowl, mix the nonfat Greek yogurt, low-fat milk, and grated parmesan. Adjust seasoning with salt and pepper.

  • 5

    Return the sliced chicken to the skillet with zucchini noodles. Pour the creamy sauce over the chicken and noodles, stirring gently until well combined and heated through.

  • 6

    Serve immediately and enjoy your lightened-up chicken alfredo that's both creamy and protein-packed.