YOUR SOLIN GENERATED RECIPE
Creamy Garlic Chicken with Zucchini Noodles
Savor the succulent seared chicken bathed in a velvety garlic cream sauce, served atop light and fresh zucchini noodles. This dish offers a harmonious blend of savory and fresh flavors, accented with a hint of zest from garlic and parsley, perfect for a wholesome meal any time of day.
INGREDIENTS
5 oz Chicken Breast
2 medium Zucchinis (spiralized)
2 tsp Olive Oil
2 cloves Garlic, minced
2 tbsp Nonfat Greek Yogurt
1/4 cup Chicken Broth
2 tbsp Fresh Parsley, chopped
PREPARATION
Pat the chicken breast dry and season lightly with salt and pepper.
Heat 1 tsp of olive oil in a skillet over medium heat. Sauté the chicken until golden on both sides and cooked through, about 5-6 minutes per side, then remove from the skillet and set aside.
In the same skillet, add the remaining olive oil and minced garlic. Stir and sauté for about 30 seconds until fragrant.
Pour in the chicken broth and let it simmer for 1-2 minutes to deglaze the pan, scraping up any browned bits.
Lower heat and stir in the nonfat Greek yogurt to create a creamy sauce. Allow it to heat through gently without boiling.
Add the spiralized zucchini to the skillet, tossing to coat them in the sauce. Cook for 2-3 minutes until the zucchini begins to soften while retaining a bit of crunch.
Slice the chicken breast and lay it atop the zucchini noodles. Garnish with fresh parsley and serve immediately.