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 tender chicken breast lightly sautéed and tossed with zesty zucchini noodles, finished with a vibrant, creamy pesto sauce enriched by a touch of nonfat Greek yogurt. This dish delivers a delightful harmony of fresh basil, aromatic garlic, and bright flavors for a satisfying meal.

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NUTRITION

450kcal
Protein
49.7g
Fat
21.5g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 medium Zucchini

1.5 tbsp Pesto Sauce

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 Garlic Clove

Salt and Pepper to taste

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PREPARATION

  • 1

    Slice the chicken breast into bite-sized strips and season lightly with salt and pepper.

  • 2

    Using a spiralizer or vegetable peeler, create noodles from the zucchini and set aside.

  • 3

    In a small bowl, mix the pesto sauce with nonfat Greek yogurt to create a creamy pesto dressing.

  • 4

    Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 5

    Add the chicken strips and cook for about 5-7 minutes until they are fully cooked and lightly browned.

  • 6

    Toss in the zucchini noodles and cook for an additional 2-3 minutes until just tender.

  • 7

    Remove the skillet from heat and stir in the creamy pesto dressing, ensuring the chicken and zucchini are evenly coated.

  • 8

    Adjust seasoning with salt and pepper as needed, and serve immediately.

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 tender chicken breast lightly sautéed and tossed with zesty zucchini noodles, finished with a vibrant, creamy pesto sauce enriched by a touch of nonfat Greek yogurt. This dish delivers a delightful harmony of fresh basil, aromatic garlic, and bright flavors for a satisfying meal.

NUTRITION

450kcal
Protein
49.7g
Fat
21.5g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 medium Zucchini

1.5 tbsp Pesto Sauce

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 Garlic Clove

Salt and Pepper to taste

PREPARATION

  • 1

    Slice the chicken breast into bite-sized strips and season lightly with salt and pepper.

  • 2

    Using a spiralizer or vegetable peeler, create noodles from the zucchini and set aside.

  • 3

    In a small bowl, mix the pesto sauce with nonfat Greek yogurt to create a creamy pesto dressing.

  • 4

    Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 5

    Add the chicken strips and cook for about 5-7 minutes until they are fully cooked and lightly browned.

  • 6

    Toss in the zucchini noodles and cook for an additional 2-3 minutes until just tender.

  • 7

    Remove the skillet from heat and stir in the creamy pesto dressing, ensuring the chicken and zucchini are evenly coated.

  • 8

    Adjust seasoning with salt and pepper as needed, and serve immediately.