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

Enjoy a vibrant and flavorful dish featuring tender chicken breast lightly sautéed and smothered in a creamy pesto sauce, served over a bed of refreshing zucchini noodles. This meal offers a perfect balance of lean protein, fresh garden veggies, and a burst of basil-infused richness, ideal for any time of day.

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NUTRITION

464kcal
Protein
57.2g
Fat
19.5g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Zucchini

1/4 cup Nonfat Greek Yogurt

1 tablespoon Basil Pesto

1 tablespoon Grated Parmesan Cheese

1 teaspoon Olive Oil

1 clove Garlic

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PREPARATION

  • 1

    Begin by spiralizing the zucchini to create fresh noodles and set aside.

  • 2

    Season the chicken breast with salt and pepper. Heat olive oil in a skillet over medium heat and add the minced garlic, cooking until fragrant.

  • 3

    Place the seasoned chicken in the skillet and cook for about 5-6 minutes on each side until fully cooked and lightly browned. Remove chicken from the skillet.

  • 4

    In the same skillet, reduce heat to low. Stir in the nonfat Greek yogurt and basil pesto to create a creamy sauce, mixing well to combine with the garlic and any remaining juices.

  • 5

    Slice the chicken into strips and return it to the pan, coating it evenly with the sauce.

  • 6

    Toss the zucchini noodles into the skillet just to warm them slightly without overcooking, ensuring they retain their crunch.

  • 7

    Plate the zucchini noodles and top with the creamy pesto chicken. Sprinkle grated Parmesan on top as a finishing touch before serving.

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

Enjoy a vibrant and flavorful dish featuring tender chicken breast lightly sautéed and smothered in a creamy pesto sauce, served over a bed of refreshing zucchini noodles. This meal offers a perfect balance of lean protein, fresh garden veggies, and a burst of basil-infused richness, ideal for any time of day.

NUTRITION

464kcal
Protein
57.2g
Fat
19.5g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Zucchini

1/4 cup Nonfat Greek Yogurt

1 tablespoon Basil Pesto

1 tablespoon Grated Parmesan Cheese

1 teaspoon Olive Oil

1 clove Garlic

PREPARATION

  • 1

    Begin by spiralizing the zucchini to create fresh noodles and set aside.

  • 2

    Season the chicken breast with salt and pepper. Heat olive oil in a skillet over medium heat and add the minced garlic, cooking until fragrant.

  • 3

    Place the seasoned chicken in the skillet and cook for about 5-6 minutes on each side until fully cooked and lightly browned. Remove chicken from the skillet.

  • 4

    In the same skillet, reduce heat to low. Stir in the nonfat Greek yogurt and basil pesto to create a creamy sauce, mixing well to combine with the garlic and any remaining juices.

  • 5

    Slice the chicken into strips and return it to the pan, coating it evenly with the sauce.

  • 6

    Toss the zucchini noodles into the skillet just to warm them slightly without overcooking, ensuring they retain their crunch.

  • 7

    Plate the zucchini noodles and top with the creamy pesto chicken. Sprinkle grated Parmesan on top as a finishing touch before serving.