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

Enjoy a lighter twist on classic Chicken Alfredo by pairing tender, sautéed chicken with spiralized zucchini noodles in a creamy sauce made from nonfat Greek yogurt and Parmesan, enhanced with garlic and a touch of olive oil. This dish delivers a satisfying balance of protein and flavor while keeping the calories in check.

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NUTRITION

320kcal
Protein
45.2g
Fat
11.4g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Zucchini

1/3 cup Nonfat Greek Yogurt

2 tbsp Grated Parmesan Cheese

1 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Start by spiralizing the zucchini into noodles. Set aside in a colander and lightly sprinkle with salt to help draw out excess moisture.

  • 2

    Thinly slice the chicken breast and season with salt and pepper.

  • 3

    Heat the olive oil in a non-stick skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 4

    Add the chicken slices to the skillet and cook for about 5-7 minutes, stirring occasionally until they are golden and fully cooked.

  • 5

    While the chicken cooks, gently squeeze the zucchini noodles to remove extra water. If needed, pat them dry with a paper towel.

  • 6

    In a small bowl, mix the nonfat Greek yogurt with the grated Parmesan cheese. Adjust seasoning with a pinch of salt and pepper.

  • 7

    Reduce the heat to low, add the zucchini noodles to the skillet with the chicken, and pour the creamy sauce over. Toss gently to combine and heat through for an additional 1-2 minutes, ensuring the yogurt doesn’t boil.

  • 8

    Serve immediately and enjoy a creamy, protein-packed meal.

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

Enjoy a lighter twist on classic Chicken Alfredo by pairing tender, sautéed chicken with spiralized zucchini noodles in a creamy sauce made from nonfat Greek yogurt and Parmesan, enhanced with garlic and a touch of olive oil. This dish delivers a satisfying balance of protein and flavor while keeping the calories in check.

NUTRITION

320kcal
Protein
45.2g
Fat
11.4g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Zucchini

1/3 cup Nonfat Greek Yogurt

2 tbsp Grated Parmesan Cheese

1 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Start by spiralizing the zucchini into noodles. Set aside in a colander and lightly sprinkle with salt to help draw out excess moisture.

  • 2

    Thinly slice the chicken breast and season with salt and pepper.

  • 3

    Heat the olive oil in a non-stick skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 4

    Add the chicken slices to the skillet and cook for about 5-7 minutes, stirring occasionally until they are golden and fully cooked.

  • 5

    While the chicken cooks, gently squeeze the zucchini noodles to remove extra water. If needed, pat them dry with a paper towel.

  • 6

    In a small bowl, mix the nonfat Greek yogurt with the grated Parmesan cheese. Adjust seasoning with a pinch of salt and pepper.

  • 7

    Reduce the heat to low, add the zucchini noodles to the skillet with the chicken, and pour the creamy sauce over. Toss gently to combine and heat through for an additional 1-2 minutes, ensuring the yogurt doesn’t boil.

  • 8

    Serve immediately and enjoy a creamy, protein-packed meal.