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 lighter twist on the classic alfredo, featuring tender, grilled chicken breast paired with fresh zucchini noodles coated in a creamy, low-calorie sauce accented with garlic and a touch of Parmesan. This dish offers a satisfying balance of protein and flavor while keeping calories in check.

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NUTRITION

346kcal
Protein
43.1g
Fat
13.1g
Carbs
9.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 medium Zucchini (spiralized)

1 tsp Olive Oil

1/4 cup Half-and-Half

2 tbsp Grated Parmesan Cheese

1 clove Garlic

Salt & Pepper

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PREPARATION

  • 1

    Preheat a grill pan or skillet over medium-high heat and lightly brush with olive oil.

  • 2

    Season the chicken breast with salt and pepper; grill for 5-6 minutes per side or until fully cooked.

  • 3

    While chicken is cooking, spiralize the zucchini into noodles. Set aside.

  • 4

    In a small saucepan over medium heat, sauté minced garlic in a teaspoon of olive oil until fragrant, about 1 minute.

  • 5

    Stir in half-and-half and bring to a gentle simmer. Add the grated Parmesan cheese and mix until the sauce thickens slightly.

  • 6

    Add the zucchini noodles to the sauce and toss for a minute until slightly warmed; do not overcook to keep the noodles firm.

  • 7

    Slice the grilled chicken and serve atop the zucchini noodles with the creamy alfredo sauce.

  • 8

    Season with additional salt and pepper to taste before serving.

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 lighter twist on the classic alfredo, featuring tender, grilled chicken breast paired with fresh zucchini noodles coated in a creamy, low-calorie sauce accented with garlic and a touch of Parmesan. This dish offers a satisfying balance of protein and flavor while keeping calories in check.

NUTRITION

346kcal
Protein
43.1g
Fat
13.1g
Carbs
9.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 medium Zucchini (spiralized)

1 tsp Olive Oil

1/4 cup Half-and-Half

2 tbsp Grated Parmesan Cheese

1 clove Garlic

Salt & Pepper

PREPARATION

  • 1

    Preheat a grill pan or skillet over medium-high heat and lightly brush with olive oil.

  • 2

    Season the chicken breast with salt and pepper; grill for 5-6 minutes per side or until fully cooked.

  • 3

    While chicken is cooking, spiralize the zucchini into noodles. Set aside.

  • 4

    In a small saucepan over medium heat, sauté minced garlic in a teaspoon of olive oil until fragrant, about 1 minute.

  • 5

    Stir in half-and-half and bring to a gentle simmer. Add the grated Parmesan cheese and mix until the sauce thickens slightly.

  • 6

    Add the zucchini noodles to the sauce and toss for a minute until slightly warmed; do not overcook to keep the noodles firm.

  • 7

    Slice the grilled chicken and serve atop the zucchini noodles with the creamy alfredo sauce.

  • 8

    Season with additional salt and pepper to taste before serving.