YOUR SOLIN GENERATED RECIPE
Creamy Herb-Roasted Chicken and Cauliflower Alfredo
Savor a creamy yet light Alfredo dish featuring herb-roasted chicken and tender cauliflower florets, enveloped in a velvety nonfat Greek yogurt sauce accented with garlic and fresh herbs. This dish brilliantly balances hearty protein with a satisfying creamy texture, making it perfect for a nourishing dinner that aligns with your health goals.
INGREDIENTS
6 oz Chicken Breast (170g)
2 cups Cauliflower Florets (200g)
1/2 cup Nonfat Greek Yogurt (120g)
1 tsp Olive Oil
1 tbsp Parmesan Cheese
2 cloves Garlic
2 tbsp Mixed Fresh Herbs (Basil & Parsley)
PREPARATION
Preheat the oven to 400°F.
Toss the cauliflower florets in olive oil, a pinch of salt, and freshly ground pepper. Spread them out on a baking sheet.
Place the chicken breast on a separate baking tray. Season with salt, pepper, and a sprinkle of mixed fresh herbs.
Roast both the chicken and cauliflower in the preheated oven. Roast the chicken for about 20-25 minutes until fully cooked; toss or stir the cauliflower halfway through and roast for 18-20 minutes until tender and lightly browned.
While the chicken and cauliflower are roasting, heat a small pan over medium heat. Sauté the minced garlic in a tiny drizzle of olive oil until fragrant, then add the nonfat Greek yogurt and grated Parmesan cheese. Stir continuously until you form a smooth, creamy alfredo sauce. Adjust seasoning with salt and pepper, and stir in the remaining fresh herbs.
Slice the roasted chicken breast and combine with the roasted cauliflower on a serving plate. Drizzle the warm, creamy herb alfredo sauce over the top.
Serve immediately and enjoy your nutritious, protein-packed dinner.