YOUR SOLIN GENERATED RECIPE
Creamy Pesto Chicken with Zucchini Noodles
Savor the flavors of tender chicken breast smothered in a luscious, creamy pesto sauce served over fresh zucchini noodles. This vibrant dish balances a light creaminess from nonfat Greek yogurt with the fragrant punch of basil, providing a satisfying meal that's both nutritious and bursting with flavor.
INGREDIENTS
5 ounces Chicken Breast
1 medium Zucchini
2 tablespoons Pesto
2 tablespoons Nonfat Greek Yogurt
1 teaspoon Olive Oil
Salt & Pepper to taste
PREPARATION
Slice the chicken breast into bite-sized strips and season lightly with salt and pepper.
Heat the olive oil in a skillet over medium heat. Sauté the chicken strips until they are cooked through and lightly browned, about 6-8 minutes.
While the chicken cooks, use a spiralizer to turn the zucchini into noodles, or use a vegetable peeler to create thin ribbons.
In a small bowl, mix the pesto and nonfat Greek yogurt until well combined, creating a creamy sauce.
Once the chicken is cooked, lower the heat and add the zucchini noodles to the skillet for about 1-2 minutes until just tender.
Pour the creamy pesto sauce over the chicken and zucchini noodles, stirring gently to coat evenly.
Taste and adjust seasoning with salt and pepper if necessary before serving.