Baked Crispy Chicken with Creamy Garlic Zucchini Spaghetti

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

Baked Crispy Chicken with Creamy Garlic Zucchini Spaghetti

YOUR SOLIN GENERATED RECIPE

Baked Crispy Chicken with Creamy Garlic Zucchini Spaghetti

Savor this healthy twist on a classic favorite, featuring a perfectly baked, almond flour-crusted chicken breast paired with a silky, garlicky zucchini spaghetti dressed in a light Greek yogurt cream sauce. The dish brings a delightful crunch, rich flavors, and refreshingly vibrant textures, making it a balanced and satisfying meal for dinner.

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NUTRITION

436kcal
Protein
48.8g
Fat
21g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tbsp Almond Flour

1 medium Zucchini

2 tsp Olive Oil

2 cloves Garlic

1/3 cup Low-Fat Greek Yogurt

1/2 tsp Italian Seasoning

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, and Italian seasoning.

  • 3

    Lightly coat the chicken with olive oil, then dredge it in almond flour until evenly coated.

  • 4

    Place the chicken on a baking tray lined with parchment paper and bake in the preheated oven for 20-25 minutes, until fully cooked and crispy.

  • 5

    While the chicken bakes, use a spiralizer or a vegetable peeler to create zucchini noodles from the zucchini.

  • 6

    In a skillet over medium heat, warm a small drizzle of olive oil and sauté the minced garlic until aromatic, about 1 minute.

  • 7

    Add the zucchini noodles to the skillet, cooking for 2-3 minutes until they begin to soften.

  • 8

    Remove the pan from heat and stir in the Greek yogurt to create a creamy sauce. Season with a pinch of salt and additional pepper if desired.

  • 9

    Slice the baked chicken and serve atop or alongside the creamy garlic zucchini spaghetti.

Baked Crispy Chicken with Creamy Garlic Zucchini Spaghetti

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

Baked Crispy Chicken with Creamy Garlic Zucchini Spaghetti

YOUR SOLIN GENERATED RECIPE

Baked Crispy Chicken with Creamy Garlic Zucchini Spaghetti

Savor this healthy twist on a classic favorite, featuring a perfectly baked, almond flour-crusted chicken breast paired with a silky, garlicky zucchini spaghetti dressed in a light Greek yogurt cream sauce. The dish brings a delightful crunch, rich flavors, and refreshingly vibrant textures, making it a balanced and satisfying meal for dinner.

NUTRITION

436kcal
Protein
48.8g
Fat
21g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tbsp Almond Flour

1 medium Zucchini

2 tsp Olive Oil

2 cloves Garlic

1/3 cup Low-Fat Greek Yogurt

1/2 tsp Italian Seasoning

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, and Italian seasoning.

  • 3

    Lightly coat the chicken with olive oil, then dredge it in almond flour until evenly coated.

  • 4

    Place the chicken on a baking tray lined with parchment paper and bake in the preheated oven for 20-25 minutes, until fully cooked and crispy.

  • 5

    While the chicken bakes, use a spiralizer or a vegetable peeler to create zucchini noodles from the zucchini.

  • 6

    In a skillet over medium heat, warm a small drizzle of olive oil and sauté the minced garlic until aromatic, about 1 minute.

  • 7

    Add the zucchini noodles to the skillet, cooking for 2-3 minutes until they begin to soften.

  • 8

    Remove the pan from heat and stir in the Greek yogurt to create a creamy sauce. Season with a pinch of salt and additional pepper if desired.

  • 9

    Slice the baked chicken and serve atop or alongside the creamy garlic zucchini spaghetti.