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 medley of tender chicken breast paired with silky zucchini noodles, all tossed in a rich, homemade creamy pesto sauce. This dish offers a vibrant taste of fresh basil, toasted pine nuts, and a hint of Parmesan, making it a healthy and satisfying meal.

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NUTRITION

392kcal
Protein
47.9g
Fat
17.4g
Carbs
10.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Zucchini (spiralized)

1/3 cup Fresh Basil

1 tablespoon Pine Nuts

1 tablespoon Parmesan Cheese

1 teaspoon Olive Oil

1 Garlic Clove

1 tablespoon Low-Fat Cream Cheese

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PREPARATION

  • 1

    Season the chicken breast lightly with salt and pepper. In a non-stick skillet, heat a little olive oil over medium heat and cook the chicken for 5-7 minutes per side, until fully cooked and lightly browned. Remove and set aside.

  • 2

    Using a spiralizer, turn the zucchini into noodles. If a spiralizer isn’t available, use a vegetable peeler to create thin ribbons.

  • 3

    In a blender or food processor, combine fresh basil, pine nuts, Parmesan cheese, olive oil, garlic, and low-fat cream cheese. Blend until smooth, adding a splash of water if needed to achieve a creamy consistency.

  • 4

    Return the chicken to the skillet and slice it into strips. Add the zucchini noodles and pour over the creamy pesto sauce. Toss gently to coat and warm through for 1-2 minutes, ensuring the zucchini remains crisp.

  • 5

    Plate the dish by layering the zucchini noodles with chicken slices on top. Garnish with extra basil or a light drizzle of olive oil if desired, 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 medley of tender chicken breast paired with silky zucchini noodles, all tossed in a rich, homemade creamy pesto sauce. This dish offers a vibrant taste of fresh basil, toasted pine nuts, and a hint of Parmesan, making it a healthy and satisfying meal.

NUTRITION

392kcal
Protein
47.9g
Fat
17.4g
Carbs
10.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Zucchini (spiralized)

1/3 cup Fresh Basil

1 tablespoon Pine Nuts

1 tablespoon Parmesan Cheese

1 teaspoon Olive Oil

1 Garlic Clove

1 tablespoon Low-Fat Cream Cheese

PREPARATION

  • 1

    Season the chicken breast lightly with salt and pepper. In a non-stick skillet, heat a little olive oil over medium heat and cook the chicken for 5-7 minutes per side, until fully cooked and lightly browned. Remove and set aside.

  • 2

    Using a spiralizer, turn the zucchini into noodles. If a spiralizer isn’t available, use a vegetable peeler to create thin ribbons.

  • 3

    In a blender or food processor, combine fresh basil, pine nuts, Parmesan cheese, olive oil, garlic, and low-fat cream cheese. Blend until smooth, adding a splash of water if needed to achieve a creamy consistency.

  • 4

    Return the chicken to the skillet and slice it into strips. Add the zucchini noodles and pour over the creamy pesto sauce. Toss gently to coat and warm through for 1-2 minutes, ensuring the zucchini remains crisp.

  • 5

    Plate the dish by layering the zucchini noodles with chicken slices on top. Garnish with extra basil or a light drizzle of olive oil if desired, and serve immediately.