Creamy Cauliflower Alfredo Chicken with Zucchini Noodles

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

Creamy Cauliflower Alfredo Chicken with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Alfredo Chicken with Zucchini Noodles

Savor tender chicken breast combined with a velvety cauliflower alfredo sauce enriched with nonfat Greek yogurt and a hint of Parmesan, served atop fresh zucchini noodles. A delightfully comforting yet clean dish that brings a rich, creamy texture and a light, herby finish perfect for a wholesome dinner.

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NUTRITION

319kcal
Protein
46.2g
Fat
10g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Cauliflower

1/4 cup Nonfat Greek Yogurt

1 medium Zucchini (spiralized)

1 clove Garlic, minced

1 tsp Olive Oil

1 tbsp Grated Parmesan Cheese

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Season the chicken breast lightly with salt and pepper. Sauté the chicken until it's golden on both sides and cooked through, then remove and set aside.

  • 3

    In the same skillet, add the minced garlic and cauliflower. Sauté for 3-4 minutes until the garlic is fragrant and the cauliflower begins to soften.

  • 4

    Transfer the cooked cauliflower and garlic to a blender, add the nonfat Greek yogurt, and blend until smooth to create the creamy alfredo sauce.

  • 5

    Return the sauce to the skillet over low heat. Stir in the grated Parmesan cheese, and adjust seasoning as needed.

  • 6

    Add the spiralized zucchini noodles to the skillet, stirring gently to coat them with the creamy sauce. Heat for about 2 minutes, just enough to warm the noodles without overcooking.

  • 7

    Slice the chicken breast and serve it atop the zucchini noodles, drizzling any remaining sauce over the chicken. Enjoy your light, creamy dinner!

Creamy Cauliflower Alfredo Chicken with Zucchini Noodles

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

Creamy Cauliflower Alfredo Chicken with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Alfredo Chicken with Zucchini Noodles

Savor tender chicken breast combined with a velvety cauliflower alfredo sauce enriched with nonfat Greek yogurt and a hint of Parmesan, served atop fresh zucchini noodles. A delightfully comforting yet clean dish that brings a rich, creamy texture and a light, herby finish perfect for a wholesome dinner.

NUTRITION

319kcal
Protein
46.2g
Fat
10g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Cauliflower

1/4 cup Nonfat Greek Yogurt

1 medium Zucchini (spiralized)

1 clove Garlic, minced

1 tsp Olive Oil

1 tbsp Grated Parmesan Cheese

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Season the chicken breast lightly with salt and pepper. Sauté the chicken until it's golden on both sides and cooked through, then remove and set aside.

  • 3

    In the same skillet, add the minced garlic and cauliflower. Sauté for 3-4 minutes until the garlic is fragrant and the cauliflower begins to soften.

  • 4

    Transfer the cooked cauliflower and garlic to a blender, add the nonfat Greek yogurt, and blend until smooth to create the creamy alfredo sauce.

  • 5

    Return the sauce to the skillet over low heat. Stir in the grated Parmesan cheese, and adjust seasoning as needed.

  • 6

    Add the spiralized zucchini noodles to the skillet, stirring gently to coat them with the creamy sauce. Heat for about 2 minutes, just enough to warm the noodles without overcooking.

  • 7

    Slice the chicken breast and serve it atop the zucchini noodles, drizzling any remaining sauce over the chicken. Enjoy your light, creamy dinner!