Creamy Pesto Chicken with Zucchini Noodles

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

Creamy Pesto Chicken with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken with Zucchini Noodles

Savor a delicious twist on a classic dinner with succulent chicken breasts tossed in a light, creamy pesto sauce served atop refreshing zucchini noodles. The dish marries tender, flavorful chicken with the vibrant taste of basil and a hint of tangy Greek yogurt, finished with a sprinkle of pine nuts and Parmesan for that extra burst of umami.

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NUTRITION

430kcal
Protein
49.8g
Fat
18.3g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 medium Zucchini

1 tsp Olive Oil

1/4 cup Low-Fat Greek Yogurt

1 tbsp Pine Nuts

2 tbsp Grated Parmesan Cheese

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PREPARATION

  • 1

    Preheat a skillet over medium heat and add the olive oil.

  • 2

    Season the chicken breast with salt and pepper. Sauté the chicken for about 5-6 minutes on each side until fully cooked and golden on the outside. Remove from pan and keep warm.

  • 3

    Using a spiralizer or vegetable peeler, create zucchini noodles from the zucchinis.

  • 4

    In the same skillet (or a clean one), add the zucchini noodles and lightly sauté them for 2-3 minutes until just tender but still crisp.

  • 5

    Meanwhile, in a small bowl, combine the low-fat Greek yogurt with a generous handful of fresh basil (optional, added by personal preference), salt, and pepper. This will be your creamy pesto base.

  • 6

    Slice the cooked chicken into strips or bite-sized pieces and toss them with the zucchini noodles.

  • 7

    Drizzle the creamy yogurt pesto over the chicken and zucchini, stirring gently to coat evenly.

  • 8

    Finish by sprinkling the pine nuts and grated Parmesan cheese on top before serving.

Creamy Pesto Chicken with Zucchini Noodles

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

Creamy Pesto Chicken with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken with Zucchini Noodles

Savor a delicious twist on a classic dinner with succulent chicken breasts tossed in a light, creamy pesto sauce served atop refreshing zucchini noodles. The dish marries tender, flavorful chicken with the vibrant taste of basil and a hint of tangy Greek yogurt, finished with a sprinkle of pine nuts and Parmesan for that extra burst of umami.

NUTRITION

430kcal
Protein
49.8g
Fat
18.3g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 medium Zucchini

1 tsp Olive Oil

1/4 cup Low-Fat Greek Yogurt

1 tbsp Pine Nuts

2 tbsp Grated Parmesan Cheese

PREPARATION

  • 1

    Preheat a skillet over medium heat and add the olive oil.

  • 2

    Season the chicken breast with salt and pepper. Sauté the chicken for about 5-6 minutes on each side until fully cooked and golden on the outside. Remove from pan and keep warm.

  • 3

    Using a spiralizer or vegetable peeler, create zucchini noodles from the zucchinis.

  • 4

    In the same skillet (or a clean one), add the zucchini noodles and lightly sauté them for 2-3 minutes until just tender but still crisp.

  • 5

    Meanwhile, in a small bowl, combine the low-fat Greek yogurt with a generous handful of fresh basil (optional, added by personal preference), salt, and pepper. This will be your creamy pesto base.

  • 6

    Slice the cooked chicken into strips or bite-sized pieces and toss them with the zucchini noodles.

  • 7

    Drizzle the creamy yogurt pesto over the chicken and zucchini, stirring gently to coat evenly.

  • 8

    Finish by sprinkling the pine nuts and grated Parmesan cheese on top before serving.