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

Enjoy a satisfying twist on a classic comfort dish, featuring tender pan-seared chicken atop a silky, creamy cauliflower alfredo sauce swirled with fresh zucchini noodles. This dish is both hearty and light, delivering a harmonious balance of flavors and textures that will leave you feeling nourished and delighted.

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NUTRITION

351kcal
Protein
48.9g
Fat
11.1g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Cauliflower florets

1 medium Zucchini (spiralized)

1/4 cup Unsweetened Almond Milk

2 tbsp Nutritional Yeast

1 tsp Olive Oil

1/4 cup Low-Sodium Chicken Broth

1 clove Garlic

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast with salt and pepper. Heat the olive oil in a skillet over medium heat and cook the chicken for about 5-6 minutes on each side until fully cooked and golden. Remove from skillet and set aside.

  • 2

    In a blender, combine the cauliflower florets, unsweetened almond milk, nutritional yeast, chicken broth, and garlic. Blend until completely smooth to form a creamy sauce. Season with salt and pepper to taste.

  • 3

    Return the sauce to a saucepan over medium heat and let it simmer for 3-4 minutes, stirring occasionally.

  • 4

    Toss the spiralized zucchini in the saucepan with the sauce just until slightly warmed but still retaining crunch, about 2 minutes.

  • 5

    Slice the cooked chicken breast and serve over a bed of zucchini noodles generously coated with the creamy cauliflower alfredo sauce.

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

Enjoy a satisfying twist on a classic comfort dish, featuring tender pan-seared chicken atop a silky, creamy cauliflower alfredo sauce swirled with fresh zucchini noodles. This dish is both hearty and light, delivering a harmonious balance of flavors and textures that will leave you feeling nourished and delighted.

NUTRITION

351kcal
Protein
48.9g
Fat
11.1g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Cauliflower florets

1 medium Zucchini (spiralized)

1/4 cup Unsweetened Almond Milk

2 tbsp Nutritional Yeast

1 tsp Olive Oil

1/4 cup Low-Sodium Chicken Broth

1 clove Garlic

Salt and Black Pepper to taste

PREPARATION

  • 1

    Season the chicken breast with salt and pepper. Heat the olive oil in a skillet over medium heat and cook the chicken for about 5-6 minutes on each side until fully cooked and golden. Remove from skillet and set aside.

  • 2

    In a blender, combine the cauliflower florets, unsweetened almond milk, nutritional yeast, chicken broth, and garlic. Blend until completely smooth to form a creamy sauce. Season with salt and pepper to taste.

  • 3

    Return the sauce to a saucepan over medium heat and let it simmer for 3-4 minutes, stirring occasionally.

  • 4

    Toss the spiralized zucchini in the saucepan with the sauce just until slightly warmed but still retaining crunch, about 2 minutes.

  • 5

    Slice the cooked chicken breast and serve over a bed of zucchini noodles generously coated with the creamy cauliflower alfredo sauce.