Creamy Chicken Alfredo with Zucchini Noodles

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

Creamy Chicken Alfredo with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Alfredo with Zucchini Noodles

Savor a lighter take on a classic Alfredo, featuring tender grilled chicken strips nestling atop a bed of fresh zucchini noodles, all enveloped in a creamy, tangy sauce accented with a hint of Parmesan and a drizzle of olive oil. A balanced dish that brings comfort without the heaviness.

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NUTRITION

336kcal
Protein
48.6g
Fat
10.6g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Zucchini

1/3 cup Low-Fat Greek Yogurt

1 tbsp Parmesan Cheese

1 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Begin by spiralizing the zucchini to create noodles, then set them aside.

  • 2

    Thinly slice the garlic and heat the olive oil in a nonstick skillet over medium heat. Sauté the garlic until fragrant, taking care not to burn it.

  • 3

    Season the chicken breast with salt and pepper. Grill or sear the chicken in the skillet until fully cooked through and lightly browned on the outside. Once done, slice the chicken into strips.

  • 4

    In the same skillet, lower the heat and add the Low-Fat Greek Yogurt. Stir continuously to warm it up slightly without curdling, then mix in the Parmesan cheese until a creamy sauce forms.

  • 5

    Toss in the zucchini noodles, ensuring they are evenly coated with the sauce. Allow them to heat through for 1-2 minutes, just until they are tender but still retain their crunch.

  • 6

    Plate the zucchini noodles, then top with the sliced chicken. Optionally, finish with an extra light sprinkle of Parmesan, salt, and pepper before serving.

Creamy Chicken Alfredo with Zucchini Noodles

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

Creamy Chicken Alfredo with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Alfredo with Zucchini Noodles

Savor a lighter take on a classic Alfredo, featuring tender grilled chicken strips nestling atop a bed of fresh zucchini noodles, all enveloped in a creamy, tangy sauce accented with a hint of Parmesan and a drizzle of olive oil. A balanced dish that brings comfort without the heaviness.

NUTRITION

336kcal
Protein
48.6g
Fat
10.6g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Zucchini

1/3 cup Low-Fat Greek Yogurt

1 tbsp Parmesan Cheese

1 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Begin by spiralizing the zucchini to create noodles, then set them aside.

  • 2

    Thinly slice the garlic and heat the olive oil in a nonstick skillet over medium heat. Sauté the garlic until fragrant, taking care not to burn it.

  • 3

    Season the chicken breast with salt and pepper. Grill or sear the chicken in the skillet until fully cooked through and lightly browned on the outside. Once done, slice the chicken into strips.

  • 4

    In the same skillet, lower the heat and add the Low-Fat Greek Yogurt. Stir continuously to warm it up slightly without curdling, then mix in the Parmesan cheese until a creamy sauce forms.

  • 5

    Toss in the zucchini noodles, ensuring they are evenly coated with the sauce. Allow them to heat through for 1-2 minutes, just until they are tender but still retain their crunch.

  • 6

    Plate the zucchini noodles, then top with the sliced chicken. Optionally, finish with an extra light sprinkle of Parmesan, salt, and pepper before serving.