Creamy Chicken Zucchini Noodles with Roasted Vegetables

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

Creamy Chicken Zucchini Noodles with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Zucchini Noodles with Roasted Vegetables

Savor the delightful combination of tender, seasoned chicken breast tossed with spiralized zucchini and an array of roasted red bell pepper and cherry tomatoes. This dish is finished with a light, creamy sauce made from nonfat Greek yogurt and a sprinkle of Parmesan cheese, offering a satisfying blend of textures and flavors that is both nourishing and comforting.

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NUTRITION

288kcal
Protein
37.4g
Fat
9.5g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Zucchini

1/2 Red Bell Pepper

1 serving Cherry Tomatoes (~5 pieces)

1/4 cup Nonfat Greek Yogurt

1 tbsp Grated Parmesan Cheese

2 tsp Olive Oil

1 clove Garlic

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red bell pepper into strips and halve the cherry tomatoes. Toss them with 1 teaspoon of olive oil, salt, and pepper, then spread on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for about 12-15 minutes until they are tender and slightly charred.

  • 4

    While the vegetables are roasting, season the chicken breast with salt and pepper. In a skillet, heat the remaining teaspoon of olive oil over medium heat and cook the chicken for about 5-6 minutes per side or until fully cooked. Remove the chicken from the skillet and let it rest before slicing it into strips or bite-sized pieces.

  • 5

    Using a spiralizer, create zucchini noodles from the medium zucchini. Alternatively, use a vegetable peeler to form thin ribbons.

  • 6

    In the same skillet, add a minced garlic clove and gently sauté for 30 seconds until fragrant. Add the zucchini noodles and cook for 2-3 minutes, stirring occasionally to slightly soften them.

  • 7

    Reduce the heat to low and stir in the nonfat Greek yogurt and grated Parmesan cheese. Toss to combine and create a light, creamy coating on the noodles.

  • 8

    Add the roasted vegetables and sliced chicken into the skillet, mixing gently so that all ingredients are evenly incorporated. Taste and adjust seasoning with salt and pepper as needed.

  • 9

    Serve immediately and enjoy your nutritious, creamy chicken zucchini noodles with roasted vegetables.

Creamy Chicken Zucchini Noodles with Roasted Vegetables

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

Creamy Chicken Zucchini Noodles with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Zucchini Noodles with Roasted Vegetables

Savor the delightful combination of tender, seasoned chicken breast tossed with spiralized zucchini and an array of roasted red bell pepper and cherry tomatoes. This dish is finished with a light, creamy sauce made from nonfat Greek yogurt and a sprinkle of Parmesan cheese, offering a satisfying blend of textures and flavors that is both nourishing and comforting.

NUTRITION

288kcal
Protein
37.4g
Fat
9.5g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Zucchini

1/2 Red Bell Pepper

1 serving Cherry Tomatoes (~5 pieces)

1/4 cup Nonfat Greek Yogurt

1 tbsp Grated Parmesan Cheese

2 tsp Olive Oil

1 clove Garlic

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red bell pepper into strips and halve the cherry tomatoes. Toss them with 1 teaspoon of olive oil, salt, and pepper, then spread on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for about 12-15 minutes until they are tender and slightly charred.

  • 4

    While the vegetables are roasting, season the chicken breast with salt and pepper. In a skillet, heat the remaining teaspoon of olive oil over medium heat and cook the chicken for about 5-6 minutes per side or until fully cooked. Remove the chicken from the skillet and let it rest before slicing it into strips or bite-sized pieces.

  • 5

    Using a spiralizer, create zucchini noodles from the medium zucchini. Alternatively, use a vegetable peeler to form thin ribbons.

  • 6

    In the same skillet, add a minced garlic clove and gently sauté for 30 seconds until fragrant. Add the zucchini noodles and cook for 2-3 minutes, stirring occasionally to slightly soften them.

  • 7

    Reduce the heat to low and stir in the nonfat Greek yogurt and grated Parmesan cheese. Toss to combine and create a light, creamy coating on the noodles.

  • 8

    Add the roasted vegetables and sliced chicken into the skillet, mixing gently so that all ingredients are evenly incorporated. Taste and adjust seasoning with salt and pepper as needed.

  • 9

    Serve immediately and enjoy your nutritious, creamy chicken zucchini noodles with roasted vegetables.