NUTRITION

SERVINGS

INGREDIENTS

4 ounces Chicken Breast

2 cups Cauliflower florets

1/4 cup Unsweetened Almond Milk

2 tablespoons Nutritional Yeast

1 medium Zucchini (spiralized)

1 teaspoon Olive Oil

1 clove Garlic

Salt and Pepper to taste

PREPARATION

• 1

  Season the chicken breast with a pinch of salt and pepper. Heat half the olive oil in a skillet over medium heat and sauté the chicken until fully cooked and golden, about 5-6 minutes per side. Remove chicken and set aside.

• 2

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

• 3

  Add the cauliflower florets and sauté for 3-4 minutes until slightly softened.

• 4

  Pour in the unsweetened almond milk and add the nutritional yeast. Allow to simmer for 3-5 minutes as the cauliflower softens further.

• 5

  Transfer the mixture to a blender and blend until smooth, creating a creamy sauce. Return the sauce to the skillet and warm through over low heat. Adjust seasoning with salt and pepper as needed.

• 6

  Add the spiralized zucchini noodles to the skillet and toss to coat with the alfredo sauce. Let them heat gently for 2 minutes, ensuring they remain crisp-tender.

• 7

  Slice the cooked chicken breast and place over the zucchini noodles. Drizzle any remaining sauce on top and serve immediately.