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 the indulgence of tender chicken breast paired with a velvety cauliflower alfredo sauce and fresh zucchini noodles. This dish brilliantly blends creamy texture with bright, garden-fresh flavors, offering a satisfying meal that feels both comforting and nutrient-packed.

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NUTRITION

282kcal
Protein
34.7g
Fat
12g
Carbs
9.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (approx. 170g)

1 cup Cauliflower Florets (approx. 107g)

1/4 cup Unsweetened Almond Milk (approx. 60g)

1 cup Zucchini Noodles (approx. 124g)

1/2 tbsp Olive Oil (approx. 7g)

2 cloves Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a skillet over medium heat, heat 1/2 tablespoon of olive oil. Add the chicken, cooking for about 5-6 minutes per side until fully cooked. Remove chicken and set aside.

  • 3

    In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.

  • 4

    Steam the cauliflower florets until tender (about 8-10 minutes), or microwave on high for 4-5 minutes.

  • 5

    Transfer the steamed cauliflower and sautéed garlic to a blender. Add the unsweetened almond milk, and blend until smooth and creamy. Return the sauce to the skillet over low heat, warming it through. Adjust seasoning with salt and pepper.

  • 6

    Add the zucchini noodles to the skillet and gently toss until they are just warmed (about 2 minutes).

  • 7

    Slice the cooked chicken breast and serve it atop the zucchini noodles, drizzling the creamy cauliflower alfredo sauce over the top. Enjoy immediately.

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 the indulgence of tender chicken breast paired with a velvety cauliflower alfredo sauce and fresh zucchini noodles. This dish brilliantly blends creamy texture with bright, garden-fresh flavors, offering a satisfying meal that feels both comforting and nutrient-packed.

NUTRITION

282kcal
Protein
34.7g
Fat
12g
Carbs
9.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (approx. 170g)

1 cup Cauliflower Florets (approx. 107g)

1/4 cup Unsweetened Almond Milk (approx. 60g)

1 cup Zucchini Noodles (approx. 124g)

1/2 tbsp Olive Oil (approx. 7g)

2 cloves Garlic

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a skillet over medium heat, heat 1/2 tablespoon of olive oil. Add the chicken, cooking for about 5-6 minutes per side until fully cooked. Remove chicken and set aside.

  • 3

    In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.

  • 4

    Steam the cauliflower florets until tender (about 8-10 minutes), or microwave on high for 4-5 minutes.

  • 5

    Transfer the steamed cauliflower and sautéed garlic to a blender. Add the unsweetened almond milk, and blend until smooth and creamy. Return the sauce to the skillet over low heat, warming it through. Adjust seasoning with salt and pepper.

  • 6

    Add the zucchini noodles to the skillet and gently toss until they are just warmed (about 2 minutes).

  • 7

    Slice the cooked chicken breast and serve it atop the zucchini noodles, drizzling the creamy cauliflower alfredo sauce over the top. Enjoy immediately.