YOUR SOLIN GENERATED RECIPE
Creamy Lightened-Up Chicken Broccoli Alfredo
A comforting, creamy dish reimagined in a lighter version. Tender chicken breast, vibrant broccoli, and fresh zucchini noodles are enveloped in a delicate, light Alfredo sauce made with skim milk, light cream cheese, and a hint of Parmesan. This dish is a delicious balance of rich flavors and clean eating, perfect for dinner while keeping calories and protein in check.
INGREDIENTS
4 oz Chicken Breast
1 cup Broccoli
2 cups spiralized Zucchini
1/4 cup Skim Milk
2 tbsp Light Cream Cheese
1 tbsp Parmesan Cheese
1 clove Garlic
Olive Oil Spray
Salt and Pepper to taste
PREPARATION
Preheat your oven to 375°F. Season the chicken breast with salt and pepper.
Bake the chicken for about 20-25 minutes until fully cooked and juices run clear. Once done, slice into strips.
While the chicken bakes, steam the broccoli until tender yet crisp, about 4-5 minutes, and set aside.
Spiralize the zucchini to create noodles. If desired, lightly sauté the zucchini noodles in a non-stick pan for 1-2 minutes with a light spray of olive oil to warm them up.
In a small saucepan, heat a light spray of olive oil over medium heat and add minced garlic, cooking until fragrant.
Add the skim milk and light cream cheese to the pan, stirring continuously until the cream cheese melts and the mixture becomes smooth.
Stir in the grated Parmesan cheese and season with salt and pepper to taste. Let the sauce simmer on low heat for 1-2 minutes.
Combine the sliced chicken breast, steamed broccoli, and zucchini noodles in a bowl. Drizzle the light Alfredo sauce over the mixture and toss to coat evenly.
Serve immediately, and enjoy your Creamy Lightened-Up Chicken Broccoli Alfredo.