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 the bright, herbaceous flavors of basil and garlic infused in a creamy, light pesto sauce paired with tender, juicy chicken and fresh, spiralized zucchini noodles. This dish melds the vibrant notes of traditional pesto with a modern, protein-packed twist, making every bite a delightful journey of texture and taste.

Try 7 days free, then $12.99 / mo.

NUTRITION

392kcal
Protein
51g
Fat
15.8g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 large Zucchini (spiralized)

1/4 cup Nonfat Greek Yogurt

1 cup Fresh Basil Leaves

1 tbsp Pine Nuts

1 tsp Olive Oil

1 tbsp Grated Parmesan Cheese

1 Garlic Clove

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Cook the chicken breast for about 5-6 minutes per side or until fully cooked and slightly golden. Remove from the skillet and let it rest.

  • 3

    In a food processor, combine the basil leaves, garlic, pine nuts, olive oil, nonfat Greek yogurt, and grated Parmesan. Blend until smooth to create a creamy pesto sauce. Adjust seasoning with salt and pepper as needed.

  • 4

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

  • 5

    Return the warmed chicken slices to the skillet along with the zucchini noodles and toss gently with the creamy pesto sauce over medium-low heat. Heat just until the noodles soften slightly, about 2-3 minutes.

  • 6

    Plate the dish by layering the zucchini noodles and topped with sliced chicken. Drizzle any remaining sauce on top 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 the bright, herbaceous flavors of basil and garlic infused in a creamy, light pesto sauce paired with tender, juicy chicken and fresh, spiralized zucchini noodles. This dish melds the vibrant notes of traditional pesto with a modern, protein-packed twist, making every bite a delightful journey of texture and taste.

NUTRITION

392kcal
Protein
51g
Fat
15.8g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 large Zucchini (spiralized)

1/4 cup Nonfat Greek Yogurt

1 cup Fresh Basil Leaves

1 tbsp Pine Nuts

1 tsp Olive Oil

1 tbsp Grated Parmesan Cheese

1 Garlic Clove

PREPARATION

  • 1

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

  • 2

    Cook the chicken breast for about 5-6 minutes per side or until fully cooked and slightly golden. Remove from the skillet and let it rest.

  • 3

    In a food processor, combine the basil leaves, garlic, pine nuts, olive oil, nonfat Greek yogurt, and grated Parmesan. Blend until smooth to create a creamy pesto sauce. Adjust seasoning with salt and pepper as needed.

  • 4

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

  • 5

    Return the warmed chicken slices to the skillet along with the zucchini noodles and toss gently with the creamy pesto sauce over medium-low heat. Heat just until the noodles soften slightly, about 2-3 minutes.

  • 6

    Plate the dish by layering the zucchini noodles and topped with sliced chicken. Drizzle any remaining sauce on top and serve immediately.