NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Cauliflower (107g)

1/4 cup Unsweetened Almond Milk (60g)

1 tbsp Nutritional Yeast (5g)

1 tsp Olive Oil (4.5g)

1 medium Zucchini Noodles (196g)

1 clove Garlic

Salt & Pepper to taste

PREPARATION

• 1

  Season the chicken breast with salt and pepper.

• 2

  Heat a non-stick skillet over medium heat and add the chicken breast. Cook for about 5-6 minutes per side until fully cooked and lightly browned. Remove and set aside.

• 3

  In the same skillet, add the teaspoon of olive oil and minced garlic. Sauté until fragrant, about 30 seconds.

• 4

  Add the cauliflower to the skillet and lightly sauté for 2-3 minutes to soften.

• 5

  Pour in the unsweetened almond milk and add the nutritional yeast. Stir well and let the mixture simmer for a couple of minutes before transferring to a blender.

• 6

  Blend the cauliflower mixture until smooth and creamy. Return the sauce back to the skillet over low heat.

• 7

  Spiralize the zucchini or use pre-made zucchini noodles. Add them to the skillet and gently toss to coat with the sauce. Allow them to warm for 1-2 minutes.

• 8

  Slice the cooked chicken breast and lay it on top of the zucchini noodles. Drizzle a bit more sauce over the chicken if desired.

• 9

  Serve immediately and enjoy your creamy, nutrient-packed meal.