YOUR SOLIN GENERATED RECIPE
Creamy Pesto Chicken with Zucchini Noodles
Enjoy a vibrant and creamy dish where tender chicken breast meets fresh zucchini noodles. The bright, herbaceous pesto combined with a touch of nonfat Greek yogurt creates a luxurious sauce that lightly coats the chicken and veggies, making every bite an explosion of flavor and texture.
INGREDIENTS
4 ounces Chicken Breast
2 medium Zucchinis
1/2 cup Cherry Tomatoes (halved)
2 tablespoons Pesto Sauce
2 tablespoons Nonfat Greek Yogurt
1 teaspoon Olive Oil
PREPARATION
Begin by spiralizing the zucchinis to create noodles. Set aside.
Heat the olive oil in a skillet over medium heat.
Season the chicken breast lightly with salt and pepper, and sauté in the skillet until golden on both sides and fully cooked, about 5-6 minutes per side.
Remove the chicken from the skillet and slice it into strips.
In the same skillet, lower the heat and stir in the pesto sauce and nonfat Greek yogurt until well combined, creating a creamy sauce.
Add the zucchini noodles and halved cherry tomatoes to the skillet, tossing gently to coat them in the sauce. Cook for 2-3 minutes until just tender.
Return the sliced chicken to the skillet, mixing lightly to integrate all components.
Serve immediately, enjoying the harmonious blend of flavors and textures.