Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles

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

Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles

Savor a lighter twist on a classic comfort dish featuring tender chicken breast tossed with fresh zucchini noodles and smothered in a creamy, tangy Alfredo sauce made from Greek yogurt, low‐fat milk, and a hint of Parmesan. This meal strikes a perfect balance between indulgence and nutrition—ideal for a clean, satisfying dinner.

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NUTRITION

394kcal
Protein
49.6g
Fat
12.4g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Zucchini

1 tsp Olive Oil

1/2 cup Low-Fat Milk

1/4 cup Non-fat Greek Yogurt

1 tbsp Grated Parmesan Cheese

1 Garlic Clove

Salt and Pepper to taste

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PREPARATION

  • 1

    Using a spiralizer or vegetable peeler, create zucchini noodles from the medium zucchini and set aside.

  • 2

    Season the chicken breast with salt and pepper. Heat olive oil in a non-stick skillet over medium heat, then cook the chicken for about 5-6 minutes per side until thoroughly cooked and lightly browned.

  • 3

    Remove the chicken from the skillet and let it rest. In the same skillet, add a minced garlic clove and sauté briefly until fragrant.

  • 4

    Pour in the low-fat milk and add the non-fat Greek yogurt, stirring continuously to create a smooth, light Alfredo sauce. Allow the sauce to simmer for 2-3 minutes.

  • 5

    Thinly slice the rested chicken and add it back to the skillet, stirring to coat with the sauce.

  • 6

    Toss the zucchini noodles into the skillet with the chicken and sauce, cooking for an additional 1-2 minutes until just tender.

  • 7

    Finish by stirring in the grated Parmesan cheese, adjust seasoning with salt and pepper if needed, and serve immediately.

Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles

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

Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles

Savor a lighter twist on a classic comfort dish featuring tender chicken breast tossed with fresh zucchini noodles and smothered in a creamy, tangy Alfredo sauce made from Greek yogurt, low‐fat milk, and a hint of Parmesan. This meal strikes a perfect balance between indulgence and nutrition—ideal for a clean, satisfying dinner.

NUTRITION

394kcal
Protein
49.6g
Fat
12.4g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Zucchini

1 tsp Olive Oil

1/2 cup Low-Fat Milk

1/4 cup Non-fat Greek Yogurt

1 tbsp Grated Parmesan Cheese

1 Garlic Clove

Salt and Pepper to taste

PREPARATION

  • 1

    Using a spiralizer or vegetable peeler, create zucchini noodles from the medium zucchini and set aside.

  • 2

    Season the chicken breast with salt and pepper. Heat olive oil in a non-stick skillet over medium heat, then cook the chicken for about 5-6 minutes per side until thoroughly cooked and lightly browned.

  • 3

    Remove the chicken from the skillet and let it rest. In the same skillet, add a minced garlic clove and sauté briefly until fragrant.

  • 4

    Pour in the low-fat milk and add the non-fat Greek yogurt, stirring continuously to create a smooth, light Alfredo sauce. Allow the sauce to simmer for 2-3 minutes.

  • 5

    Thinly slice the rested chicken and add it back to the skillet, stirring to coat with the sauce.

  • 6

    Toss the zucchini noodles into the skillet with the chicken and sauce, cooking for an additional 1-2 minutes until just tender.

  • 7

    Finish by stirring in the grated Parmesan cheese, adjust seasoning with salt and pepper if needed, and serve immediately.