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 wholesome, low-calorie twist on classic Alfredo with tender chicken, a silky cauliflower sauce, and fresh zucchini noodles. This dish offers a satisfying blend of creamy texture and light citrus herb notes. Perfect for a nourishing dinner that delights with every bite.

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NUTRITION

319kcal
Protein
42.1g
Fat
10.4g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower

1 medium Zucchini (spiralized into noodles)

1/4 cup Low-Fat Milk

1 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast with salt and pepper. In a skillet, heat olive oil over medium heat and sauté a minced garlic clove until fragrant.

  • 2

    Add the seasoned chicken breast to the skillet and cook for 5-6 minutes per side until fully cooked and golden brown. Remove from the skillet and set aside.

  • 3

    Steam or boil the cauliflower florets until tender, about 8-10 minutes. Drain well.

  • 4

    In a blender, combine the steamed cauliflower, low-fat milk, and a pinch of salt and pepper. Blend until smooth and creamy to form the Alfredo sauce.

  • 5

    Using a spiralizer, create noodles from the medium zucchini. Lightly toss the zucchini noodles in the residual heat or in a separate pan for 1-2 minutes to slightly soften without losing crunch.

  • 6

    Slice the cooked chicken breast into strips. Plate the zucchini noodles, drizzle with the creamy cauliflower Alfredo sauce, and top with the chicken slices.

  • 7

    Finish with an extra grind of pepper if desired and serve 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

Enjoy a wholesome, low-calorie twist on classic Alfredo with tender chicken, a silky cauliflower sauce, and fresh zucchini noodles. This dish offers a satisfying blend of creamy texture and light citrus herb notes. Perfect for a nourishing dinner that delights with every bite.

NUTRITION

319kcal
Protein
42.1g
Fat
10.4g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower

1 medium Zucchini (spiralized into noodles)

1/4 cup Low-Fat Milk

1 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Season the chicken breast with salt and pepper. In a skillet, heat olive oil over medium heat and sauté a minced garlic clove until fragrant.

  • 2

    Add the seasoned chicken breast to the skillet and cook for 5-6 minutes per side until fully cooked and golden brown. Remove from the skillet and set aside.

  • 3

    Steam or boil the cauliflower florets until tender, about 8-10 minutes. Drain well.

  • 4

    In a blender, combine the steamed cauliflower, low-fat milk, and a pinch of salt and pepper. Blend until smooth and creamy to form the Alfredo sauce.

  • 5

    Using a spiralizer, create noodles from the medium zucchini. Lightly toss the zucchini noodles in the residual heat or in a separate pan for 1-2 minutes to slightly soften without losing crunch.

  • 6

    Slice the cooked chicken breast into strips. Plate the zucchini noodles, drizzle with the creamy cauliflower Alfredo sauce, and top with the chicken slices.

  • 7

    Finish with an extra grind of pepper if desired and serve immediately.