YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Chicken Alfredo with Zucchini Noodles
Enjoy a light yet indulgent take on a classic Alfredo, featuring tender chicken, a silky cauliflower-based creamy sauce, and fresh zucchini noodles. This dish delivers a balanced, satisfying meal with a burst of flavor from garlic and herbs, all while keeping within healthy macros.
INGREDIENTS
5 oz Chicken Breast
1 cup Cauliflower
1 medium Zucchini (spiralized)
1/4 cup Nonfat Greek Yogurt
1 tsp Olive Oil
2 cloves Garlic
Salt and Black Pepper to taste
PREPARATION
Season the chicken breast with salt and pepper. In a skillet, heat olive oil over medium heat and sauté minced garlic until fragrant.
Cook the chicken for about 5-6 minutes per side until golden and fully cooked. Remove from the skillet and slice into strips.
In the same skillet, add the cauliflower and a splash of water; lightly steam or sauté until tender. Transfer the cauliflower to a blender and blend until smooth to form a creamy base.
Return the blended cauliflower to the skillet over low heat, then whisk in the nonfat Greek yogurt. Adjust seasoning with salt and pepper.
Add the spiralized zucchini noodles to the sauce and gently toss, allowing them to warm but retain a slight crunch.
Plate the zucchini noodles, top with sliced chicken, and spoon the creamy cauliflower Alfredo sauce over the top. Serve immediately.