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 healthier twist on a classic favorite with tender grilled chicken breast, fresh zucchini noodles, and a velvety creamy sauce made light with Greek yogurt and a hint of Parmesan. This dish offers a satisfying blend of flavors while keeping calories in check for a nourishing meal any time of day.

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NUTRITION

330kcal
Protein
43.5g
Fat
11.4g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Zucchini

1/4 cup Nonfat Greek Yogurt

1/4 cup Low-Fat Milk

2 Tbsp Parmesan Cheese

1 tsp Olive Oil

1/4 cup Low-Sodium Chicken Broth

2 cloves Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast with salt and pepper. Heat olive oil in a skillet over medium heat and cook the chicken for about 6-7 minutes per side until fully cooked and golden. Remove from skillet and let rest.

  • 2

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

  • 3

    In the same skillet over medium heat, add minced garlic and sauté until fragrant, about 30 seconds.

  • 4

    Pour in the low-sodium chicken broth to deglaze the pan, and then reduce the heat to low.

  • 5

    Stir in the nonfat Greek yogurt and low-fat milk, gently combining to form a light creamy sauce. Add the grated Parmesan cheese and continue stirring until the sauce thickens slightly.

  • 6

    Slice the cooked chicken into strips and return it to the skillet. Toss in the zucchini noodles and gently coat with the sauce, warming everything through for 2-3 minutes. Avoid overcooking zucchini to keep them al dente.

  • 7

    Taste and adjust seasoning with salt and pepper. Plate immediately and serve warm.

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 healthier twist on a classic favorite with tender grilled chicken breast, fresh zucchini noodles, and a velvety creamy sauce made light with Greek yogurt and a hint of Parmesan. This dish offers a satisfying blend of flavors while keeping calories in check for a nourishing meal any time of day.

NUTRITION

330kcal
Protein
43.5g
Fat
11.4g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Zucchini

1/4 cup Nonfat Greek Yogurt

1/4 cup Low-Fat Milk

2 Tbsp Parmesan Cheese

1 tsp Olive Oil

1/4 cup Low-Sodium Chicken Broth

2 cloves Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Season the chicken breast with salt and pepper. Heat olive oil in a skillet over medium heat and cook the chicken for about 6-7 minutes per side until fully cooked and golden. Remove from skillet and let rest.

  • 2

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

  • 3

    In the same skillet over medium heat, add minced garlic and sauté until fragrant, about 30 seconds.

  • 4

    Pour in the low-sodium chicken broth to deglaze the pan, and then reduce the heat to low.

  • 5

    Stir in the nonfat Greek yogurt and low-fat milk, gently combining to form a light creamy sauce. Add the grated Parmesan cheese and continue stirring until the sauce thickens slightly.

  • 6

    Slice the cooked chicken into strips and return it to the skillet. Toss in the zucchini noodles and gently coat with the sauce, warming everything through for 2-3 minutes. Avoid overcooking zucchini to keep them al dente.

  • 7

    Taste and adjust seasoning with salt and pepper. Plate immediately and serve warm.