YOUR SOLIN GENERATED RECIPE
Creamy Sun-Dried Tomato Chicken with Fresh Spinach and Zucchini Noodles
Savor tender chicken breast smothered in a creamy sun-dried tomato sauce, tossed with vibrant fresh spinach and light zucchini noodles for a delightful balance of flavors. This dish offers a satisfying blend of tangy tomato and creamy yogurt with the wholesome texture of fresh vegetables.
INGREDIENTS
4 oz Chicken Breast (113g)
1/4 cup Sun-Dried Tomatoes, chopped (35g)
1 cup Fresh Spinach (30g)
1 medium Zucchini (196g) - spiralized into noodles
2 tbsp Non-fat Greek Yogurt (30g)
1 tsp Olive Oil (5g)
1 clove Garlic, minced
Salt and Pepper to taste
PREPARATION
Heat 1 teaspoon of olive oil in a large skillet over medium heat.
Season the chicken breast with salt and pepper, then add it to the skillet. Sauté until the chicken is cooked through and lightly golden, about 5-7 minutes per side depending on thickness.
Remove the chicken from the skillet and set aside. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
Add the chopped sun-dried tomatoes and stir for about 1 minute.
Add the fresh spinach and spiralized zucchini noodles to the skillet. Toss gently until the spinach begins to wilt, about 2-3 minutes.
Return the chicken to the pan. Reduce heat to low and stir in the non-fat Greek yogurt to create a creamy sauce that coats the chicken and vegetables.
Season with additional salt and pepper if desired, and allow the mixture to heat through for another minute.
Serve immediately, ensuring a balanced portion of chicken, vegetables, and sauce on each plate.