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 satisfying twist on chicken alfredo that replaces heavy cream with non-fat Greek yogurt and low-fat milk, tossed with tender grilled chicken and fresh zucchini noodles. This dish delivers a creamy texture and indulgent flavor without overloading on calories.

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NUTRITION

339kcal
Protein
47.5g
Fat
8.6g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Zucchini (spiralized)

1 teaspoon Olive Oil

2 cloves Garlic

1/4 cup Low-Fat Milk

1/2 cup Non-Fat Greek Yogurt

1 tablespoon Parmesan Cheese

Salt, Pepper, and Italian Seasoning to taste

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and Italian seasoning. Heat the olive oil in a skillet over medium heat and cook the chicken until browned and cooked through, about 5-6 minutes per side. Remove from the skillet and slice into strips.

  • 2

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

  • 3

    Pour in the low-fat milk and bring to a low simmer. Stir in the non-fat Greek yogurt gradually, mixing until a smooth, creamy sauce forms.

  • 4

    Toss the sauce with the zucchini noodles in the skillet, warming them gently for 1-2 minutes to soften slightly while retaining their crunch.

  • 5

    Return the sliced chicken back to the skillet, stirring to combine with the creamy sauce and zucchini noodles. Sprinkle grated Parmesan cheese on top and adjust seasoning with salt and pepper as needed.

  • 6

    Serve immediately and enjoy a lighter yet satisfying twist on classic chicken alfredo.

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 satisfying twist on chicken alfredo that replaces heavy cream with non-fat Greek yogurt and low-fat milk, tossed with tender grilled chicken and fresh zucchini noodles. This dish delivers a creamy texture and indulgent flavor without overloading on calories.

NUTRITION

339kcal
Protein
47.5g
Fat
8.6g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Zucchini (spiralized)

1 teaspoon Olive Oil

2 cloves Garlic

1/4 cup Low-Fat Milk

1/2 cup Non-Fat Greek Yogurt

1 tablespoon Parmesan Cheese

Salt, Pepper, and Italian Seasoning to taste

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and Italian seasoning. Heat the olive oil in a skillet over medium heat and cook the chicken until browned and cooked through, about 5-6 minutes per side. Remove from the skillet and slice into strips.

  • 2

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

  • 3

    Pour in the low-fat milk and bring to a low simmer. Stir in the non-fat Greek yogurt gradually, mixing until a smooth, creamy sauce forms.

  • 4

    Toss the sauce with the zucchini noodles in the skillet, warming them gently for 1-2 minutes to soften slightly while retaining their crunch.

  • 5

    Return the sliced chicken back to the skillet, stirring to combine with the creamy sauce and zucchini noodles. Sprinkle grated Parmesan cheese on top and adjust seasoning with salt and pepper as needed.

  • 6

    Serve immediately and enjoy a lighter yet satisfying twist on classic chicken alfredo.