YOUR SOLIN GENERATED RECIPE
Healthy Creamy Chicken Alfredo with Fresh Greens
Enjoy a light yet satisfying twist on classic Alfredo with tender chicken breast, served over zucchini noodles and fresh spinach, all tossed in a creamy Greek yogurt sauce accented with a hint of Parmesan. This dish brings together a harmonious blend of flavors, textures, and vibrant colors for a meal that supports your health and fitness goals.
INGREDIENTS
4 oz Chicken Breast
1 medium Zucchini
1/3 cup Nonfat Greek Yogurt
1 tbsp Parmesan Cheese
1 cup Spinach
1 tsp Olive Oil
1 clove Garlic
1/4 cup Low-Sodium Chicken Broth
Pinch Black Pepper
Pinch Salt
PREPARATION
Start by spiralizing the zucchini into noodles or use a vegetable peeler to create thin ribbons.
Season the chicken breast lightly with salt and black pepper.
Heat olive oil in a skillet over medium heat, and sauté the chicken breast until golden and cooked through, about 5-6 minutes per side. Remove and slice thinly.
In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
Pour in low-sodium chicken broth to deglaze the pan, stirring to incorporate the browned bits.
Lower the heat and stir in nonfat Greek yogurt to create a light creamy sauce; add Parmesan cheese and mix until slightly thickened.
Add the zucchini noodles and spinach to the skillet, gently tossing to coat in the sauce and warm the greens, about 2-3 minutes.
Return the sliced chicken to the skillet, tossing everything together so the flavors meld. Adjust seasoning with salt and pepper as needed.
Serve immediately, enjoying the rich, comforting flavors with a fresh, crisp finish.