Creamy Cauliflower Chicken Alfredo with Zucchini Noodles

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

Creamy Cauliflower Chicken Alfredo with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Chicken Alfredo with Zucchini Noodles

Savor a velvety blend of roasted cauliflower and a touch of almond milk, whisked into a luscious alfredo sauce that envelops perfectly grilled chicken and fresh zucchini noodles. This dish offers a delightful balance of creamy texture and vibrant, comforting flavors that will satisfy your taste buds without weighing you down.

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NUTRITION

333kcal
Protein
42g
Fat
10.9g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower

1 medium Zucchini

1/4 cup Unsweetened Almond Milk

1 tbsp Parmesan Cheese

1 tsp Olive Oil

2 cloves Garlic

1 small Onion

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat a skillet over medium heat and add olive oil.

  • 2

    Season the chicken breast with salt and pepper, then cook in the skillet until golden brown and cooked through, about 5-7 minutes per side. Remove and slice.

  • 3

    In the same skillet, add chopped onion and minced garlic, sautéing until fragrant.

  • 4

    Add cauliflower florets and cook until slightly tender.

  • 5

    Transfer the cauliflower, onion, and garlic to a blender along with unsweetened almond milk. Blend until smooth to form the creamy sauce.

  • 6

    Return the sauce to the skillet, stir in the grated Parmesan cheese, and simmer for 2-3 minutes. Adjust seasoning with salt and pepper.

  • 7

    Using a spiralizer or peeler, create zucchini noodles and add them to the skillet. Gently toss to coat the noodles in the creamy sauce and warm them through, about 2 minutes.

  • 8

    Plate the zucchini noodles topped with sliced chicken breast and drizzle any remaining sauce over the top.

Creamy Cauliflower Chicken Alfredo with Zucchini Noodles

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

Creamy Cauliflower Chicken Alfredo with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Chicken Alfredo with Zucchini Noodles

Savor a velvety blend of roasted cauliflower and a touch of almond milk, whisked into a luscious alfredo sauce that envelops perfectly grilled chicken and fresh zucchini noodles. This dish offers a delightful balance of creamy texture and vibrant, comforting flavors that will satisfy your taste buds without weighing you down.

NUTRITION

333kcal
Protein
42g
Fat
10.9g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower

1 medium Zucchini

1/4 cup Unsweetened Almond Milk

1 tbsp Parmesan Cheese

1 tsp Olive Oil

2 cloves Garlic

1 small Onion

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat a skillet over medium heat and add olive oil.

  • 2

    Season the chicken breast with salt and pepper, then cook in the skillet until golden brown and cooked through, about 5-7 minutes per side. Remove and slice.

  • 3

    In the same skillet, add chopped onion and minced garlic, sautéing until fragrant.

  • 4

    Add cauliflower florets and cook until slightly tender.

  • 5

    Transfer the cauliflower, onion, and garlic to a blender along with unsweetened almond milk. Blend until smooth to form the creamy sauce.

  • 6

    Return the sauce to the skillet, stir in the grated Parmesan cheese, and simmer for 2-3 minutes. Adjust seasoning with salt and pepper.

  • 7

    Using a spiralizer or peeler, create zucchini noodles and add them to the skillet. Gently toss to coat the noodles in the creamy sauce and warm them through, about 2 minutes.

  • 8

    Plate the zucchini noodles topped with sliced chicken breast and drizzle any remaining sauce over the top.