YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
Savor a light yet satisfying creamy cauliflower alfredo paired with tender chicken breast and fresh zucchini noodles. This dish features a velvety, blended cauliflower sauce brightened with garlic and nutritional yeast, tossed with zucchini noodles, and topped with juicy, seasoned chicken for a comforting, low-calorie meal that perfectly balances protein and flavor.
INGREDIENTS
6 oz Chicken Breast
1 cup Cauliflower florets
1 medium Zucchini (spiralized)
1/4 cup Unsweetened Almond Milk
1 tsp Olive Oil
1 Garlic Clove
1 tbsp Nutritional Yeast
Salt and Pepper to taste
PREPARATION
Preheat a skillet over medium heat and add the olive oil.
Season the chicken breast with salt and pepper. Sear the chicken in the skillet for 4-5 minutes per side until browned and cooked through. Once cooked, remove from the pan and let rest.
While the chicken cooks, steam the cauliflower florets until tender, about 6-8 minutes.
In a blender, combine the steamed cauliflower, unsweetened almond milk, garlic, nutritional yeast, salt, and pepper. Blend until smooth to form your creamy alfredo sauce.
Using a spiralizer or vegetable peeler, create zucchini noodles. Optionally, lightly sauté the zucchini noodles in the skillet for 1-2 minutes to soften them, if preferred.
Return the chicken to the skillet to rewarm slightly, then plate the zucchini noodles. Top with sliced chicken and generously drizzle with the creamy cauliflower alfredo sauce.
Finish with a sprinkle of additional nutritional yeast or fresh herbs if desired and serve warm.