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 a luscious twist on classic alfredo with tender chicken breast, a velvety cauliflower cream sauce, and vibrant zucchini noodles. This dish melds the comforting creaminess of cauliflower with the light freshness of zucchini, elevated by a hint of garlic and a sprinkle of aromatic Parmesan, creating a balanced and satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

332kcal
Protein
38.1g
Fat
15.8g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower Florets

1 medium Zucchini (spiralized)

1/4 cup Unsweetened Almond Milk

1 tbsp Grated Parmesan Cheese

2 tsp Olive Oil

1 clove Garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with salt and pepper. In a skillet over medium heat, warm 1 teaspoon olive oil and sauté the chicken until golden on both sides and cooked through, about 5-7 minutes per side. Remove the chicken and set aside.

  • 2

    In the same skillet, add the remaining teaspoon of olive oil and sauté minced garlic until fragrant, about 30 seconds.

  • 3

    Add the cauliflower florets and cook for 3-4 minutes until slightly tender. Pour in the unsweetened almond milk and allow the cauliflower to soften further, about 5 minutes.

  • 4

    Transfer the cauliflower mixture to a blender and blend until smooth. Return the creamy sauce to the skillet and stir in the grated Parmesan cheese. Season with salt and pepper to taste.

  • 5

    Add the spiralized zucchini noodles to the skillet and toss to coat in the sauce. Let the zucchini warm through for 2-3 minutes, ensuring they remain crisp.

  • 6

    Slice the cooked chicken and serve atop the zucchini noodles with a drizzle of the creamy cauliflower alfredo sauce.

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 a luscious twist on classic alfredo with tender chicken breast, a velvety cauliflower cream sauce, and vibrant zucchini noodles. This dish melds the comforting creaminess of cauliflower with the light freshness of zucchini, elevated by a hint of garlic and a sprinkle of aromatic Parmesan, creating a balanced and satisfying meal.

NUTRITION

332kcal
Protein
38.1g
Fat
15.8g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower Florets

1 medium Zucchini (spiralized)

1/4 cup Unsweetened Almond Milk

1 tbsp Grated Parmesan Cheese

2 tsp Olive Oil

1 clove Garlic

PREPARATION

  • 1

    Season the chicken breast with salt and pepper. In a skillet over medium heat, warm 1 teaspoon olive oil and sauté the chicken until golden on both sides and cooked through, about 5-7 minutes per side. Remove the chicken and set aside.

  • 2

    In the same skillet, add the remaining teaspoon of olive oil and sauté minced garlic until fragrant, about 30 seconds.

  • 3

    Add the cauliflower florets and cook for 3-4 minutes until slightly tender. Pour in the unsweetened almond milk and allow the cauliflower to soften further, about 5 minutes.

  • 4

    Transfer the cauliflower mixture to a blender and blend until smooth. Return the creamy sauce to the skillet and stir in the grated Parmesan cheese. Season with salt and pepper to taste.

  • 5

    Add the spiralized zucchini noodles to the skillet and toss to coat in the sauce. Let the zucchini warm through for 2-3 minutes, ensuring they remain crisp.

  • 6

    Slice the cooked chicken and serve atop the zucchini noodles with a drizzle of the creamy cauliflower alfredo sauce.