NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 cup Riced Cauliflower

1 medium Zucchini (spiralized into noodles)

1/4 cup Low-Fat Milk

2 tbsp Grated Parmesan Cheese

2 tsp Olive Oil

1 clove Garlic

PREPARATION

• 1

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

• 2

  In the same pan, add the remaining tsp of olive oil and minced garlic. Sauté until fragrant, about 30 seconds.

• 3

  Add the riced cauliflower to the pan and stir for 2-3 minutes until slightly tender.

• 4

  Pour in the low-fat milk and bring to a simmer. Allow the mixture to cook for another 2 minutes, then stir in the grated Parmesan cheese until the sauce becomes smooth and creamy. Adjust seasoning with salt and pepper if needed.

• 5

  While the sauce simmers, quickly toss the spiralized zucchini noodles in a bowl with a pinch of salt to soften, or briefly microwave them for 1 minute if you prefer softer noodles.

• 6

  Slice the cooked chicken breast and lay over the zucchini noodles. Spoon the creamy cauliflower alfredo sauce generously over the top.

• 7

  Serve warm and enjoy your balanced, flavorful meal.