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

Delight in a satisfying bowl of creamy cauliflower Alfredo paired with tender grilled chicken and fresh zucchini noodles. The velvety sauce, made by blending cauliflower and a splash of almond milk with garlic and onions, perfectly complements the savory chicken, while zucchini noodles offer a light, nutritious twist to your classic Alfredo dish.

Try 7 days free, then $12.99 / mo.

NUTRITION

332kcal
Protein
40.4g
Fat
10.4g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Cauliflower

1 medium Zucchini (spiralized)

1/2 cup Unsweetened Almond Milk

1 tsp Olive Oil

1/4 cup Onion (diced)

2 cloves Garlic

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with salt and pepper. Preheat a grill pan or skillet over medium-high heat and cook the chicken for about 5-6 minutes per side until fully cooked. Let it rest before slicing.

  • 2

    In a small saucepan, warm the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent and fragrant.

  • 3

    Steam the cauliflower until very tender, about 8-10 minutes.

  • 4

    Transfer the steamed cauliflower, sautéed onion, and garlic to a blender. Add the almond milk and blend until the sauce is smooth and creamy. Adjust seasoning with salt and pepper as needed.

  • 5

    In another pan, lightly sauté the zucchini noodles for 2-3 minutes until just tender, ensuring they remain slightly crisp.

  • 6

    Combine the zucchini noodles and the creamy cauliflower Alfredo sauce in the pan to warm through, then plate them.

  • 7

    Slice the grilled chicken and lay it on top of the noodles. Drizzle any extra sauce over the chicken if desired, and serve immediately.

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

Delight in a satisfying bowl of creamy cauliflower Alfredo paired with tender grilled chicken and fresh zucchini noodles. The velvety sauce, made by blending cauliflower and a splash of almond milk with garlic and onions, perfectly complements the savory chicken, while zucchini noodles offer a light, nutritious twist to your classic Alfredo dish.

NUTRITION

332kcal
Protein
40.4g
Fat
10.4g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Cauliflower

1 medium Zucchini (spiralized)

1/2 cup Unsweetened Almond Milk

1 tsp Olive Oil

1/4 cup Onion (diced)

2 cloves Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Season the chicken breast with salt and pepper. Preheat a grill pan or skillet over medium-high heat and cook the chicken for about 5-6 minutes per side until fully cooked. Let it rest before slicing.

  • 2

    In a small saucepan, warm the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent and fragrant.

  • 3

    Steam the cauliflower until very tender, about 8-10 minutes.

  • 4

    Transfer the steamed cauliflower, sautéed onion, and garlic to a blender. Add the almond milk and blend until the sauce is smooth and creamy. Adjust seasoning with salt and pepper as needed.

  • 5

    In another pan, lightly sauté the zucchini noodles for 2-3 minutes until just tender, ensuring they remain slightly crisp.

  • 6

    Combine the zucchini noodles and the creamy cauliflower Alfredo sauce in the pan to warm through, then plate them.

  • 7

    Slice the grilled chicken and lay it on top of the noodles. Drizzle any extra sauce over the chicken if desired, and serve immediately.