YOUR SOLIN GENERATED RECIPE
Creamy Lemon Garlic Chicken with Herb-Roasted Zucchini Pasta
Enjoy a beautifully light yet satisfying dish featuring tender, cream-infused lemon garlic chicken paired with herb-roasted zucchini transformed into a delightful pasta alternative. This vibrant and fresh plate balances zesty citrus notes with rich creaminess and a burst of garden herbs, perfect for any meal of the day.
INGREDIENTS
6 oz Chicken Breast
1 medium Zucchini
1 tbsp Olive Oil
1/4 cup Unsweetened Almond Milk
2 oz Plain Non-Fat Greek Yogurt
2 cloves Garlic
2 tbsp Lemon Juice
1 tbsp Fresh Basil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Season the chicken breast with salt, pepper, and half of the lemon juice. In a skillet, heat a small drizzle of olive oil over medium-high heat and sear the chicken breast for 2-3 minutes on each side until lightly golden.
Remove the chicken from the skillet and set aside. In the same skillet, add minced garlic and sauté briefly until fragrant.
Add the unsweetened almond milk and Greek yogurt to the skillet with garlic, stirring to create a light, creamy sauce. Stir in the remaining lemon juice and adjust salt and pepper as needed.
Meanwhile, spiralize the zucchini to create zucchini noodles (or use a peeler to create thin strips) and toss them with a drizzle of olive oil, fresh basil, salt, and pepper. Spread on a baking sheet.
Roast the zucchini in the preheated oven for about 10 minutes until slightly tender but still retaining a bit of crunch.
Slice the seared chicken and arrange over the zucchini pasta. Drizzle the creamy garlic lemon sauce over the top. Garnish with additional fresh basil if desired.
Serve immediately and enjoy this zesty, protein-packed dish.