Name: Creamy Greek Yogurt Chicken Alfredo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 0.5 cup Cooked whole wheat fettuccine; 0.25 cup Plain Greek yogurt; 2 tbsp Grated parmesan cheese; 1 tsp Extra virgin olive oil; 1 clove Garlic; 1 cup Baby spinach; 2 tbsp Low-sodium chicken broth; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Lemon juice

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

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Chicken Alfredo

Pan-seared chicken breast and whole wheat fettuccine tossed in a velvety garlic-parmesan yogurt sauce with fresh spinach for a light yet satisfying meal.

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NUTRITION

Protein

41.1g

Fat

10.2g

Carbs

25.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

0.5 cup Cooked whole wheat fettuccine

0.25 cup Plain Greek yogurt

2 tbsp Grated parmesan cheese

1 tsp Extra virgin olive oil

1 clove Garlic

1 cup Baby spinach

2 tbsp Low-sodium chicken broth

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

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PREPARATION

1
Season the chicken breast evenly with sea salt and black pepper.
2
Heat the extra virgin olive oil in a large skillet over medium-high heat.
3
Cook the chicken for 5-6 minutes per side until golden brown and cooked through, then set aside to rest for 5 minutes before slicing.
4
Reduce the heat to low and add the minced garlic to the skillet, sautéing for 30 seconds until fragrant.
5
Whisk in the plain Greek yogurt, low-sodium chicken broth, and grated parmesan cheese until the sauce is smooth and creamy.
6
Add the baby spinach to the pan and stir until just wilted.
7
Fold in the cooked whole wheat fettuccine and lemon juice, tossing until the pasta is thoroughly coated in the sauce.
8
Slice the rested chicken and serve it over the pasta.