NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

1 cup Cauliflower Florets

1 medium Zucchini

1/2 cup Nonfat Greek Yogurt

1 oz Parmesan Cheese

2 cloves Garlic

1/2 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

1/2 tsp Black Pepper

Pinch of Salt

PREPARATION

• 1

  Season the chicken breast with a pinch of salt and black pepper. Grill or pan-sear over medium-high heat with 1 tsp olive oil until fully cooked, about 5-6 minutes per side. Let it rest, then slice into strips.

• 2

  Steam the cauliflower florets until very tender, about 8-10 minutes. In a blender, combine the steamed cauliflower, garlic, 1/2 cup chicken broth, and a pinch of salt. Blend until smooth to form a creamy sauce.

• 3

  Pour the cauliflower sauce into a small saucepan and warm over medium heat. Stir in the nonfat Greek yogurt and grated parmesan cheese. Adjust seasoning with additional salt and pepper if needed, allowing the sauce to heat through without boiling.

• 4

  Using a spiralizer or vegetable peeler, turn the zucchini into noodles. Place the zucchini noodles into a large bowl.

• 5

  Drizzle a tiny bit of olive oil on the zucchini noodles if desired and toss to lightly coat. Top the noodles with the warm cauliflower Alfredo sauce and arrange the sliced chicken on top.

• 6

  Finish with an extra sprinkle of parmesan cheese and cracked black pepper. Serve immediately and enjoy the creamy, savory flavors.