Creamy Pesto Chicken with Zucchini Noodles

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

Creamy Pesto Chicken with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken with Zucchini Noodles

Savor the vibrant flavors in this Creamy Pesto Chicken with Zucchini Noodles. Tender chicken breast is pan-seared and then simmered in a light, creamy basil pesto sauce, served atop fresh, spiralized zucchini. Every bite bursts with herbal aroma, silky sauce, and vibrant crunch, making it a satisfying meal that’s both nourishing and delicious.

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NUTRITION

310kcal
Protein
38.5g
Fat
10.6g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

1 medium Zucchini (~200g, spiralized into noodles)

3 tbsp Basil Greek Yogurt Pesto (~45g)

2 tbsp Low-Fat Cream (~30g)

2 tsp Olive Oil (~9g)

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PREPARATION

  • 1

    Start by spiralizing the zucchini into noodles and set aside.

  • 2

    Season the chicken breast lightly with salt and pepper.

  • 3

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat and cook the chicken breast for about 5-6 minutes on each side, or until golden and cooked through.

  • 4

    Remove the chicken from the skillet and slice it into strips.

  • 5

    Lower the heat to medium and add the remaining olive oil to the skillet. Stir in the basil Greek yogurt pesto and low-fat cream, heating gently to create a smooth, creamy sauce.

  • 6

    Toss the zucchini noodles in the sauce until they’re well coated and warmed through, about 2-3 minutes.

  • 7

    Plate the zucchini noodles, top with sliced chicken, and drizzle any remaining sauce over the top.

  • 8

    Serve immediately and enjoy the vibrant blend of creamy, herby flavors.

Creamy Pesto Chicken with Zucchini Noodles

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

Creamy Pesto Chicken with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken with Zucchini Noodles

Savor the vibrant flavors in this Creamy Pesto Chicken with Zucchini Noodles. Tender chicken breast is pan-seared and then simmered in a light, creamy basil pesto sauce, served atop fresh, spiralized zucchini. Every bite bursts with herbal aroma, silky sauce, and vibrant crunch, making it a satisfying meal that’s both nourishing and delicious.

NUTRITION

310kcal
Protein
38.5g
Fat
10.6g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

1 medium Zucchini (~200g, spiralized into noodles)

3 tbsp Basil Greek Yogurt Pesto (~45g)

2 tbsp Low-Fat Cream (~30g)

2 tsp Olive Oil (~9g)

PREPARATION

  • 1

    Start by spiralizing the zucchini into noodles and set aside.

  • 2

    Season the chicken breast lightly with salt and pepper.

  • 3

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat and cook the chicken breast for about 5-6 minutes on each side, or until golden and cooked through.

  • 4

    Remove the chicken from the skillet and slice it into strips.

  • 5

    Lower the heat to medium and add the remaining olive oil to the skillet. Stir in the basil Greek yogurt pesto and low-fat cream, heating gently to create a smooth, creamy sauce.

  • 6

    Toss the zucchini noodles in the sauce until they’re well coated and warmed through, about 2-3 minutes.

  • 7

    Plate the zucchini noodles, top with sliced chicken, and drizzle any remaining sauce over the top.

  • 8

    Serve immediately and enjoy the vibrant blend of creamy, herby flavors.