Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles

Enjoy a light yet satisfying twist on classic Alfredo by swapping pasta for zucchini noodles and using a creamy, low-fat sauce. Tender grilled chicken, perfectly seasoned and sliced, is tossed in a velvety sauce made with low-fat milk and a touch of nonfat Greek yogurt, accented with garlic and a sprinkle of Parmesan. This dish harmonizes vibrant flavors and textures, creating a delightful meal ideal for dinner.

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NUTRITION

321kcal
Protein
44.5g
Fat
10.9g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (cooked, roasted)

1 medium Zucchini (spiralized)

1/2 cup Low-Fat Milk

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1 Garlic Clove

1 tbsp Grated Parmesan Cheese

Salt and Pepper to taste

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PREPARATION

  • 1

    Using a spiralizer or peeler, create zucchini noodles from the medium zucchini and set aside.

  • 2

    Season the chicken breast with salt and pepper, then grill or sear it in a non-stick pan until fully cooked. Once cooked, slice the chicken into strips.

  • 3

    In a small pan, heat the olive oil over medium heat and add the minced garlic. Sauté for about 30 seconds until fragrant.

  • 4

    Pour in the low-fat milk and stir, allowing it to warm. Reduce heat to low and blend in the nonfat Greek yogurt gradually to create a smooth, creamy sauce. Do not let the sauce boil.

  • 5

    Toss the zucchini noodles in the sauce to coat evenly. Heat gently for 1-2 minutes so the noodles are warmed but remain crisp.

  • 6

    Plate the coated zucchini noodles, top with the sliced chicken, and sprinkle grated Parmesan cheese over the top. Adjust salt and pepper as needed.

  • 7

    Serve immediately and enjoy your light yet hearty Chicken Alfredo with zucchini noodles.

Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles

Enjoy a light yet satisfying twist on classic Alfredo by swapping pasta for zucchini noodles and using a creamy, low-fat sauce. Tender grilled chicken, perfectly seasoned and sliced, is tossed in a velvety sauce made with low-fat milk and a touch of nonfat Greek yogurt, accented with garlic and a sprinkle of Parmesan. This dish harmonizes vibrant flavors and textures, creating a delightful meal ideal for dinner.

NUTRITION

321kcal
Protein
44.5g
Fat
10.9g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (cooked, roasted)

1 medium Zucchini (spiralized)

1/2 cup Low-Fat Milk

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1 Garlic Clove

1 tbsp Grated Parmesan Cheese

Salt and Pepper to taste

PREPARATION

  • 1

    Using a spiralizer or peeler, create zucchini noodles from the medium zucchini and set aside.

  • 2

    Season the chicken breast with salt and pepper, then grill or sear it in a non-stick pan until fully cooked. Once cooked, slice the chicken into strips.

  • 3

    In a small pan, heat the olive oil over medium heat and add the minced garlic. Sauté for about 30 seconds until fragrant.

  • 4

    Pour in the low-fat milk and stir, allowing it to warm. Reduce heat to low and blend in the nonfat Greek yogurt gradually to create a smooth, creamy sauce. Do not let the sauce boil.

  • 5

    Toss the zucchini noodles in the sauce to coat evenly. Heat gently for 1-2 minutes so the noodles are warmed but remain crisp.

  • 6

    Plate the coated zucchini noodles, top with the sliced chicken, and sprinkle grated Parmesan cheese over the top. Adjust salt and pepper as needed.

  • 7

    Serve immediately and enjoy your light yet hearty Chicken Alfredo with zucchini noodles.