NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower Florets

1 medium Zucchini (spiralized)

1/4 cup Unsweetened Almond Milk

1 clove Garlic

1/4 small Onion

1 tsp Olive Oil

1 tbsp Nutritional Yeast

Salt and Pepper to taste

PREPARATION

• 1

  Season the chicken breast with salt and pepper on both sides.

• 2

  Heat a non-stick skillet over medium heat, add olive oil, and sear the chicken until golden brown, about 4-5 minutes per side or until fully cooked. Remove and set aside.

• 3

  In the same skillet, add chopped onion and minced garlic, sauté until translucent and fragrant.

• 4

  Add the cauliflower florets to the skillet and stir for 2-3 minutes to soften slightly.

• 5

  Pour in the unsweetened almond milk and sprinkle the nutritional yeast. Allow the mixture to simmer, stirring frequently as the cauliflower softens further, creating a creamy sauce.

• 6

  Use an immersion blender or transfer to a blender to puree the cauliflower mixture until smooth and creamy. Return the sauce to the skillet and reheat gently.

• 7

  Stir in the zucchini noodles, allowing them to warm and soften slightly in the sauce for about 2 minutes.

• 8

  Slice the cooked chicken breast and arrange on top or mix into the zucchini noodles and sauce.

• 9

  Taste and adjust seasoning with extra salt and pepper if needed before serving.