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 delightful fusion of tender chicken breast coated in a light, creamy pesto sauce tossed with fresh zucchini noodles. This dish balances vibrant basil flavors with a comforting creaminess, making it a perfect choice for a healthy dinner.

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NUTRITION

353kcal
Protein
35.2g
Fat
19.2g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Zucchini

1 tbsp Pesto Sauce

2 tbsp Light Cream

1 tsp Olive Oil

1 clove Garlic, minced

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PREPARATION

  • 1

    Slice the chicken breast into bite-sized strips.

  • 2

    Using a spiralizer (or a peeler for ribbon cuts), transform the zucchini into noodles and set aside.

  • 3

    Heat the olive oil in a non-stick skillet over medium heat. Sauté the minced garlic for about 30 seconds until fragrant.

  • 4

    Add the chicken strips to the skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.

  • 5

    Reduce the heat to low and stir in the pesto sauce and light cream, mixing well to coat the chicken evenly.

  • 6

    Toss in the zucchini noodles and gently combine, allowing the warmth of the dish to slightly soften the noodles without overcooking them.

  • 7

    Season with salt and pepper to taste, 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 delightful fusion of tender chicken breast coated in a light, creamy pesto sauce tossed with fresh zucchini noodles. This dish balances vibrant basil flavors with a comforting creaminess, making it a perfect choice for a healthy dinner.

NUTRITION

353kcal
Protein
35.2g
Fat
19.2g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Zucchini

1 tbsp Pesto Sauce

2 tbsp Light Cream

1 tsp Olive Oil

1 clove Garlic, minced

PREPARATION

  • 1

    Slice the chicken breast into bite-sized strips.

  • 2

    Using a spiralizer (or a peeler for ribbon cuts), transform the zucchini into noodles and set aside.

  • 3

    Heat the olive oil in a non-stick skillet over medium heat. Sauté the minced garlic for about 30 seconds until fragrant.

  • 4

    Add the chicken strips to the skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.

  • 5

    Reduce the heat to low and stir in the pesto sauce and light cream, mixing well to coat the chicken evenly.

  • 6

    Toss in the zucchini noodles and gently combine, allowing the warmth of the dish to slightly soften the noodles without overcooking them.

  • 7

    Season with salt and pepper to taste, and serve immediately.