Silky Protein-Packed Chicken Alfredo with Zucchini Noodles

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

Silky Protein-Packed Chicken Alfredo with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Silky Protein-Packed Chicken Alfredo with Zucchini Noodles

Enjoy a lighter take on a classic favorite with this silky chicken alfredo featuring tender, grilled chicken breast paired with fresh, spiralized zucchini noodles bathed in a creamy, tangy sauce. Perfect for a balanced meal that powers you through your day!

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NUTRITION

327kcal
Protein
45.8g
Fat
11g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Zucchini

1/4 cup Low-Fat Greek Yogurt

1/4 cup Unsweetened Almond Milk

1 tablespoon Grated Parmesan Cheese

1 teaspoon Olive Oil

1 clove Garlic

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PREPARATION

  • 1

    Preheat a grill pan or skillet over medium heat. Lightly brush the chicken breast with olive oil and season with salt and pepper.

  • 2

    Cook the chicken breast for 5-6 minutes per side or until fully cooked and the internal temperature reaches 165°F. Remove from heat and let rest.

  • 3

    While the chicken cooks, use a spiralizer to turn the zucchini into noodles. If you don’t have a spiralizer, use a vegetable peeler to create ribbons.

  • 4

    In a small saucepan over low heat, combine the unsweetened almond milk, low-fat Greek yogurt, grated Parmesan, and minced garlic. Stir continuously until the sauce is smooth and slightly warmed. Do not let it boil.

  • 5

    Slice the rested chicken into strips. Toss the zucchini noodles with the warm sauce until evenly coated.

  • 6

    Plate the zucchini noodles, then top with grilled chicken strips. Optionally garnish with a sprinkle of extra Parmesan or freshly cracked black pepper before serving.

Silky Protein-Packed Chicken Alfredo with Zucchini Noodles

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

Silky Protein-Packed Chicken Alfredo with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Silky Protein-Packed Chicken Alfredo with Zucchini Noodles

Enjoy a lighter take on a classic favorite with this silky chicken alfredo featuring tender, grilled chicken breast paired with fresh, spiralized zucchini noodles bathed in a creamy, tangy sauce. Perfect for a balanced meal that powers you through your day!

NUTRITION

327kcal
Protein
45.8g
Fat
11g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Zucchini

1/4 cup Low-Fat Greek Yogurt

1/4 cup Unsweetened Almond Milk

1 tablespoon Grated Parmesan Cheese

1 teaspoon Olive Oil

1 clove Garlic

PREPARATION

  • 1

    Preheat a grill pan or skillet over medium heat. Lightly brush the chicken breast with olive oil and season with salt and pepper.

  • 2

    Cook the chicken breast for 5-6 minutes per side or until fully cooked and the internal temperature reaches 165°F. Remove from heat and let rest.

  • 3

    While the chicken cooks, use a spiralizer to turn the zucchini into noodles. If you don’t have a spiralizer, use a vegetable peeler to create ribbons.

  • 4

    In a small saucepan over low heat, combine the unsweetened almond milk, low-fat Greek yogurt, grated Parmesan, and minced garlic. Stir continuously until the sauce is smooth and slightly warmed. Do not let it boil.

  • 5

    Slice the rested chicken into strips. Toss the zucchini noodles with the warm sauce until evenly coated.

  • 6

    Plate the zucchini noodles, then top with grilled chicken strips. Optionally garnish with a sprinkle of extra Parmesan or freshly cracked black pepper before serving.