Creamy Sun-Dried Tomato Chicken with Spinach and Zucchini Noodles

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

Creamy Sun-Dried Tomato Chicken with Spinach and Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Sun-Dried Tomato Chicken with Spinach and Zucchini Noodles

Enjoy a vibrant plate of tender chicken breast enveloped in a luscious sun-dried tomato cream sauce, tossed with fresh, garlicky spinach and zucchini noodles. This dish is both satisfying and light, offering a balanced mix of protein and vegetables with a creamy, tangy twist.

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NUTRITION

421kcal
Protein
46g
Fat
19.2g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Zucchini (spiralized into noodles)

1 cup Fresh Spinach

1/4 cup Sun-Dried Tomatoes

2 tbsp Low-Fat Cream Cheese

1 tsp Olive Oil

2 cloves Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant.

  • 2

    Add the chicken breast (sliced into bite-sized pieces) to the skillet, season with salt and pepper, and cook until golden and cooked through, about 5-7 minutes.

  • 3

    Remove the chicken from the skillet and set aside. In the same skillet, add the sun-dried tomatoes and stir for about 1 minute.

  • 4

    Add the spiralized zucchini noodles and fresh spinach to the skillet. Sauté for 2-3 minutes until the spinach wilts and zucchini softens slightly.

  • 5

    Return the chicken to the skillet. Lower the heat and stir in the low-fat cream cheese until melted and well combined with the vegetables, forming a creamy sauce.

  • 6

    Taste and adjust seasoning with salt and pepper, then serve immediately.

Creamy Sun-Dried Tomato Chicken with Spinach and Zucchini Noodles

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

Creamy Sun-Dried Tomato Chicken with Spinach and Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Sun-Dried Tomato Chicken with Spinach and Zucchini Noodles

Enjoy a vibrant plate of tender chicken breast enveloped in a luscious sun-dried tomato cream sauce, tossed with fresh, garlicky spinach and zucchini noodles. This dish is both satisfying and light, offering a balanced mix of protein and vegetables with a creamy, tangy twist.

NUTRITION

421kcal
Protein
46g
Fat
19.2g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Zucchini (spiralized into noodles)

1 cup Fresh Spinach

1/4 cup Sun-Dried Tomatoes

2 tbsp Low-Fat Cream Cheese

1 tsp Olive Oil

2 cloves Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant.

  • 2

    Add the chicken breast (sliced into bite-sized pieces) to the skillet, season with salt and pepper, and cook until golden and cooked through, about 5-7 minutes.

  • 3

    Remove the chicken from the skillet and set aside. In the same skillet, add the sun-dried tomatoes and stir for about 1 minute.

  • 4

    Add the spiralized zucchini noodles and fresh spinach to the skillet. Sauté for 2-3 minutes until the spinach wilts and zucchini softens slightly.

  • 5

    Return the chicken to the skillet. Lower the heat and stir in the low-fat cream cheese until melted and well combined with the vegetables, forming a creamy sauce.

  • 6

    Taste and adjust seasoning with salt and pepper, then serve immediately.