YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
Savor a light yet satisfying dish featuring tender chicken breast nestled atop a silky, cauliflower-based Alfredo sauce, served over fresh zucchini noodles. The creamy, garlicky sauce is enriched with a hint of nutritional yeast for a cheesy flavor, making this meal both comforting and nutritious.
INGREDIENTS
6 oz Chicken Breast
1 cup Cauliflower florets
1 medium Zucchini (spiralized)
1/4 cup Unsweetened Almond Milk
1 tsp Olive Oil
1 tbsp Nutritional Yeast
1/2 tsp Butter
1/2 tsp Garlic Powder
Salt & Black Pepper to taste
PREPARATION
Season the chicken breast with salt, pepper, and a pinch of garlic powder.
Heat the olive oil in a skillet over medium heat and cook the chicken until golden and cooked through, about 5-6 minutes per side. Remove and set aside.
Steam the cauliflower florets until very tender, about 8 minutes.
In a blender, combine the steamed cauliflower, unsweetened almond milk, nutritional yeast, remaining garlic powder, and butter. Blend until smooth and creamy. Adjust seasoning with salt and pepper.
Return the chicken to the skillet to reheat slightly if needed.
In the same skillet, toss the zucchini noodles for 1-2 minutes just to warm them up and soften slightly while retaining their crunch.
Plate the zucchini noodles, top with sliced chicken breast, and generously drizzle with the creamy cauliflower Alfredo sauce.
Garnish with a sprinkle of additional nutritional yeast if desired and serve immediately.