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

Savor a comforting bowl of creamy cauliflower alfredo paired with tender chicken and fresh zucchini noodles. The velvety sauce, enriched with nutritional yeast and blended with cauliflower and almond milk, provides a luscious, light alternative to traditional alfredo while keeping the dish balanced and nourishing.

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NUTRITION

320kcal
Protein
42.3g
Fat
9.1g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Cauliflower

1 medium Zucchini

1/2 cup Unsweetened Almond Milk

1 tsp Olive Oil

2 tbsp Nutritional Yeast

2 cloves Garlic

1 small Onion

Salt and Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast with salt and pepper. In a skillet, heat the olive oil over medium heat and sauté the chicken until cooked through, about 5-6 minutes per side. Remove and set aside.

  • 2

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

  • 3

    Add the chopped cauliflower to the skillet and cook for 3-4 minutes until slightly tender.

  • 4

    Pour in the almond milk and sprinkle in the nutritional yeast. Allow the mixture to simmer for a couple of minutes, then transfer it to a blender and blend until smooth to create a creamy alfredo sauce.

  • 5

    Spiralize the zucchini to create noodles, or use a vegetable peeler to make thin strips. If desired, briefly sauté the zucchini noodles in the skillet for 1-2 minutes until just tender.

  • 6

    Slice the cooked chicken and toss it with the zucchini noodles. Pour the cauliflower alfredo sauce over the top and gently mix to combine.

  • 7

    Serve immediately, adjusting salt and pepper to taste.

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

Savor a comforting bowl of creamy cauliflower alfredo paired with tender chicken and fresh zucchini noodles. The velvety sauce, enriched with nutritional yeast and blended with cauliflower and almond milk, provides a luscious, light alternative to traditional alfredo while keeping the dish balanced and nourishing.

NUTRITION

320kcal
Protein
42.3g
Fat
9.1g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Cauliflower

1 medium Zucchini

1/2 cup Unsweetened Almond Milk

1 tsp Olive Oil

2 tbsp Nutritional Yeast

2 cloves Garlic

1 small Onion

Salt and Pepper to taste

PREPARATION

  • 1

    Season the chicken breast with salt and pepper. In a skillet, heat the olive oil over medium heat and sauté the chicken until cooked through, about 5-6 minutes per side. Remove and set aside.

  • 2

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

  • 3

    Add the chopped cauliflower to the skillet and cook for 3-4 minutes until slightly tender.

  • 4

    Pour in the almond milk and sprinkle in the nutritional yeast. Allow the mixture to simmer for a couple of minutes, then transfer it to a blender and blend until smooth to create a creamy alfredo sauce.

  • 5

    Spiralize the zucchini to create noodles, or use a vegetable peeler to make thin strips. If desired, briefly sauté the zucchini noodles in the skillet for 1-2 minutes until just tender.

  • 6

    Slice the cooked chicken and toss it with the zucchini noodles. Pour the cauliflower alfredo sauce over the top and gently mix to combine.

  • 7

    Serve immediately, adjusting salt and pepper to taste.