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

Savor a delicate balance of tender grilled chicken paired with fresh zucchini noodles, all enveloped in a light creamy Alfredo sauce that's enriched with nonfat Greek yogurt and a hint of Parmesan. This dish brings a satisfying blend of flavors and textures while staying true to a clean, balanced meal.

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NUTRITION

329kcal
Protein
42.6g
Fat
10.5g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Zucchini

1/4 cup Nonfat Greek Yogurt

1/2 cup Low-Fat Milk (1%)

2 tbsp Parmesan Cheese

2 tsp Olive Oil

2 cloves Garlic, minced

Salt and Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast with salt and pepper. Heat one teaspoon of olive oil in a skillet over medium heat and cook the chicken for about 5-6 minutes per side until fully cooked. Remove from the skillet and let it rest before slicing.

  • 2

    Using a spiralizer or a vegetable peeler, create zucchini noodles from the medium zucchini.

  • 3

    In the same skillet, add the remaining teaspoon of olive oil and sauté the minced garlic until fragrant, about 30 seconds.

  • 4

    Add the zucchini noodles to the skillet and sauté for about 2-3 minutes until just tender but still retaining some crunch.

  • 5

    Reduce the heat to low and stir in the low-fat milk and nonfat Greek yogurt. Allow the sauce to warm gently, then mix in the Parmesan cheese until well combined. Season with a pinch of salt and pepper.

  • 6

    Slice the rested chicken breast and toss it with the zucchini noodles and sauce, ensuring an even coating.

  • 7

    Serve immediately and enjoy your creamy, lightened-up 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

Savor a delicate balance of tender grilled chicken paired with fresh zucchini noodles, all enveloped in a light creamy Alfredo sauce that's enriched with nonfat Greek yogurt and a hint of Parmesan. This dish brings a satisfying blend of flavors and textures while staying true to a clean, balanced meal.

NUTRITION

329kcal
Protein
42.6g
Fat
10.5g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Zucchini

1/4 cup Nonfat Greek Yogurt

1/2 cup Low-Fat Milk (1%)

2 tbsp Parmesan Cheese

2 tsp Olive Oil

2 cloves Garlic, minced

Salt and Pepper to taste

PREPARATION

  • 1

    Season the chicken breast with salt and pepper. Heat one teaspoon of olive oil in a skillet over medium heat and cook the chicken for about 5-6 minutes per side until fully cooked. Remove from the skillet and let it rest before slicing.

  • 2

    Using a spiralizer or a vegetable peeler, create zucchini noodles from the medium zucchini.

  • 3

    In the same skillet, add the remaining teaspoon of olive oil and sauté the minced garlic until fragrant, about 30 seconds.

  • 4

    Add the zucchini noodles to the skillet and sauté for about 2-3 minutes until just tender but still retaining some crunch.

  • 5

    Reduce the heat to low and stir in the low-fat milk and nonfat Greek yogurt. Allow the sauce to warm gently, then mix in the Parmesan cheese until well combined. Season with a pinch of salt and pepper.

  • 6

    Slice the rested chicken breast and toss it with the zucchini noodles and sauce, ensuring an even coating.

  • 7

    Serve immediately and enjoy your creamy, lightened-up Chicken Alfredo with Zucchini Noodles.