Creamy Fresh Basil Pesto Zucchini Noodles

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

Creamy Fresh Basil Pesto Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Fresh Basil Pesto Zucchini Noodles

A vibrant and satisfying dish featuring spiralized zucchini tossed in a creamy, fresh basil pesto sauce with a protein boost from perfectly grilled chicken breast. The dish is brightened by lemon, enriched with Greek yogurt, and accented with pine nuts, creating a balanced, flavorful meal that is both light and filling.

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NUTRITION

294kcal
Protein
36.3g
Fat
12.9g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

2 medium Zucchini

1 cup Fresh Basil

1/4 cup Nonfat Greek Yogurt

1 tbsp Pine Nuts

1 clove Garlic

1 tbsp Lemon Juice

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat a grill pan over medium-high heat and season the chicken breast lightly with salt and pepper. Grill the chicken for about 5-6 minutes per side or until fully cooked and the internal temperature reaches 165°F. Let it rest before slicing.

  • 2

    While the chicken is grilling, spiralize the zucchini into noodles and set aside in a large mixing bowl.

  • 3

    In a blender or food processor, combine the fresh basil, nonfat Greek yogurt, pine nuts, garlic, lemon juice, and olive oil. Blend until smooth to form a creamy pesto sauce.

  • 4

    Pour the pesto sauce over the zucchini noodles and toss gently until the noodles are evenly coated.

  • 5

    Slice the grilled chicken breast into strips and layer on top of the zucchini noodles, or toss it in if preferred.

  • 6

    Serve immediately, garnished with a few extra basil leaves or a sprinkle of pine nuts if desired.

Creamy Fresh Basil Pesto Zucchini Noodles

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

Creamy Fresh Basil Pesto Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Fresh Basil Pesto Zucchini Noodles

A vibrant and satisfying dish featuring spiralized zucchini tossed in a creamy, fresh basil pesto sauce with a protein boost from perfectly grilled chicken breast. The dish is brightened by lemon, enriched with Greek yogurt, and accented with pine nuts, creating a balanced, flavorful meal that is both light and filling.

NUTRITION

294kcal
Protein
36.3g
Fat
12.9g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

2 medium Zucchini

1 cup Fresh Basil

1/4 cup Nonfat Greek Yogurt

1 tbsp Pine Nuts

1 clove Garlic

1 tbsp Lemon Juice

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat a grill pan over medium-high heat and season the chicken breast lightly with salt and pepper. Grill the chicken for about 5-6 minutes per side or until fully cooked and the internal temperature reaches 165°F. Let it rest before slicing.

  • 2

    While the chicken is grilling, spiralize the zucchini into noodles and set aside in a large mixing bowl.

  • 3

    In a blender or food processor, combine the fresh basil, nonfat Greek yogurt, pine nuts, garlic, lemon juice, and olive oil. Blend until smooth to form a creamy pesto sauce.

  • 4

    Pour the pesto sauce over the zucchini noodles and toss gently until the noodles are evenly coated.

  • 5

    Slice the grilled chicken breast into strips and layer on top of the zucchini noodles, or toss it in if preferred.

  • 6

    Serve immediately, garnished with a few extra basil leaves or a sprinkle of pine nuts if desired.