YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
Savor a delightful twist on classic Alfredo with tender chicken breast atop a bed of spiralized zucchini noodles, all smothered in a creamy cauliflower sauce enriched with Greek yogurt and Parmesan. This dish offers a harmony of velvety texture and fresh, zesty notes, perfect for a nourishing dinner.
INGREDIENTS
4 oz Chicken Breast
1 cup Cauliflower florets
1 medium Zucchini (spiralized)
1/4 cup Plain Nonfat Greek Yogurt
2 tbsp Grated Parmesan Cheese
1 tbsp Olive Oil
1 clove Garlic
Salt & Pepper to taste
PREPARATION
Preheat a skillet over medium heat and add olive oil.
Season the chicken breast with salt and pepper, then cook in the skillet until golden and cooked through, about 5-6 minutes per side. Remove from heat and set aside.
In the same skillet, add minced garlic and sauté briefly until fragrant.
Add the cauliflower florets and a splash of water. Cover and steam for 6-8 minutes until soft.
Transfer the softened cauliflower and sautéed garlic to a blender, add Greek yogurt and half of the Parmesan cheese, then blend until smooth and creamy.
Return the skillet to medium heat and toss in the spiralized zucchini noodles, warming them for about 2 minutes.
Slice the cooked chicken breast and plate over the zucchini noodles, then drizzle the cauliflower Alfredo sauce on top.
Sprinkle the remaining Parmesan cheese over the dish, adjust salt and pepper as needed, and serve immediately.