YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
Enjoy a lighter twist on classic alfredo with tender chicken breast served over spiralized zucchini noodles and smothered in a rich, creamy cauliflower sauce enhanced with nutritional yeast and a hint of garlic. This dish provides a satisfying balance of lean protein and fresh vegetables with a silky, flavorful sauce that's perfect for any meal.
INGREDIENTS
4 oz Chicken Breast
1 cup Cauliflower
1 medium Zucchini
1/2 cup Unsweetened Almond Milk
2 tbsp Nutritional Yeast
1 tsp Olive Oil
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
Salt and Pepper to taste
PREPARATION
Season the chicken breast with salt, pepper, garlic powder, and onion powder on both sides.
Heat a teaspoon of olive oil in a skillet over medium heat. Cook the chicken breast for about 5-6 minutes per side until golden and fully cooked. Remove chicken and let it rest before slicing.
In a pot, steam the cauliflower until tender, about 8-10 minutes.
In a blender, combine the steamed cauliflower, unsweetened almond milk, nutritional yeast, a pinch of garlic powder, salt, and pepper. Blend until smooth to create a creamy sauce.
Spiralize the zucchini into noodles. Optionally, lightly sauté them in a pan for 1-2 minutes if you prefer a softer texture.
Pour the cauliflower alfredo sauce over the zucchini noodles, add sliced chicken on top, and gently toss to combine.
Serve warm and enjoy your creamy, protein-packed meal.