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 delightful twist on a classic with tender chicken breast smothered in a light, creamy pesto sauce served over fresh, spiralized zucchini noodles. Each bite bursts with aromatic basil, gentle garlic, and a hint of tangy Greek yogurt, creating a harmonious balance of flavors that is both nutritious and satisfying.

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NUTRITION

363kcal
Protein
48.2g
Fat
13.2g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Zucchini

1/4 cup Nonfat Greek Yogurt

1 tbsp Pesto Sauce

1/4 cup Cherry Tomatoes

1 clove Garlic

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat. Season the chicken breast lightly with salt and pepper.

  • 2

    Cook the chicken breast for about 6-7 minutes per side or until fully cooked and golden on the outside. Remove from heat and let it rest before slicing.

  • 3

    Using a spiralizer or vegetable peeler, turn the zucchini into noodles. Optionally, lightly sauté the zucchini noodles in a pan with a touch of olive oil for 1-2 minutes to warm them, keeping them crisp.

  • 4

    In a small bowl, mix the nonfat Greek yogurt with the pesto sauce and minced garlic until well blended.

  • 5

    Slice the chicken into strips and toss it with the zucchini noodles. Drizzle the creamy pesto mixture over the top and gently mix to coat evenly.

  • 6

    Garnish with halved cherry tomatoes. Serve immediately and enjoy your nutritious, flavor-packed meal.

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 delightful twist on a classic with tender chicken breast smothered in a light, creamy pesto sauce served over fresh, spiralized zucchini noodles. Each bite bursts with aromatic basil, gentle garlic, and a hint of tangy Greek yogurt, creating a harmonious balance of flavors that is both nutritious and satisfying.

NUTRITION

363kcal
Protein
48.2g
Fat
13.2g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Zucchini

1/4 cup Nonfat Greek Yogurt

1 tbsp Pesto Sauce

1/4 cup Cherry Tomatoes

1 clove Garlic

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat. Season the chicken breast lightly with salt and pepper.

  • 2

    Cook the chicken breast for about 6-7 minutes per side or until fully cooked and golden on the outside. Remove from heat and let it rest before slicing.

  • 3

    Using a spiralizer or vegetable peeler, turn the zucchini into noodles. Optionally, lightly sauté the zucchini noodles in a pan with a touch of olive oil for 1-2 minutes to warm them, keeping them crisp.

  • 4

    In a small bowl, mix the nonfat Greek yogurt with the pesto sauce and minced garlic until well blended.

  • 5

    Slice the chicken into strips and toss it with the zucchini noodles. Drizzle the creamy pesto mixture over the top and gently mix to coat evenly.

  • 6

    Garnish with halved cherry tomatoes. Serve immediately and enjoy your nutritious, flavor-packed meal.