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 paired with vibrant zucchini noodles, all tossed in a rich and creamy basil pesto sauce with a hint of low-fat cream cheese. A delightful blend of fresh ingredients makes this dish a flavorful, light, and satisfying meal perfect for lunch or dinner.

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NUTRITION

423kcal
Protein
41g
Fat
22.5g
Carbs
8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

2 medium Zucchini (spiralized into noodles)

1.5 tablespoons Homemade Basil Pesto

1 tablespoon Low-Fat Cream Cheese

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PREPARATION

  • 1

    Preheat a skillet over medium heat and lightly spray with cooking oil.

  • 2

    Season the chicken breast with salt and pepper. Sear the chicken in the skillet until golden on both sides, then lower the heat, cover, and cook until the internal temperature reaches 165°F (about 6-8 minutes per side depending on thickness).

  • 3

    While the chicken cooks, spiralize the zucchinis into noodles. Set aside.

  • 4

    In a small bowl, mix the homemade basil pesto with the low-fat cream cheese until well combined, creating a creamy sauce.

  • 5

    Once the chicken is cooked, slice it into strips. Add the zucchini noodles to the skillet for 1-2 minutes just to warm them without overcooking.

  • 6

    Toss the warm zucchini noodles with the creamy pesto mixture until evenly coated.

  • 7

    Plate the zucchini noodles, then top with sliced chicken. Drizzle any remaining sauce over the top and garnish with extra basil if desired. 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 paired with vibrant zucchini noodles, all tossed in a rich and creamy basil pesto sauce with a hint of low-fat cream cheese. A delightful blend of fresh ingredients makes this dish a flavorful, light, and satisfying meal perfect for lunch or dinner.

NUTRITION

423kcal
Protein
41g
Fat
22.5g
Carbs
8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

2 medium Zucchini (spiralized into noodles)

1.5 tablespoons Homemade Basil Pesto

1 tablespoon Low-Fat Cream Cheese

PREPARATION

  • 1

    Preheat a skillet over medium heat and lightly spray with cooking oil.

  • 2

    Season the chicken breast with salt and pepper. Sear the chicken in the skillet until golden on both sides, then lower the heat, cover, and cook until the internal temperature reaches 165°F (about 6-8 minutes per side depending on thickness).

  • 3

    While the chicken cooks, spiralize the zucchinis into noodles. Set aside.

  • 4

    In a small bowl, mix the homemade basil pesto with the low-fat cream cheese until well combined, creating a creamy sauce.

  • 5

    Once the chicken is cooked, slice it into strips. Add the zucchini noodles to the skillet for 1-2 minutes just to warm them without overcooking.

  • 6

    Toss the warm zucchini noodles with the creamy pesto mixture until evenly coated.

  • 7

    Plate the zucchini noodles, then top with sliced chicken. Drizzle any remaining sauce over the top and garnish with extra basil if desired. Serve immediately.