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

Savor a delightful twist on classic Alfredo with tender chicken breasts nestled in a velvety cauliflower sauce and paired with vibrant, fresh zucchini noodles. This dish delivers a creamy, satisfying texture while keeping it light and wholesome.

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NUTRITION

368kcal
Protein
51.2g
Fat
11g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Cauliflower florets

2 medium Zucchini

1/4 cup Unsweetened Almond Milk

1 tsp Olive Oil

2 cloves Garlic

1/2 cup Chicken Broth

1 tbsp Nutritional Yeast

Salt and Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast with salt and pepper. In a skillet over medium heat, add olive oil and cook the chicken until golden brown and cooked through, about 5-6 minutes per side. Remove and set aside.

  • 2

    In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.

  • 3

    Add the cauliflower florets and chicken broth to the skillet. Bring to a simmer and cook until the cauliflower is tender, about 8-10 minutes.

  • 4

    Stir in the unsweetened almond milk and nutritional yeast. Use an immersion blender (or transfer to a blender) to blend the mixture into a smooth, creamy sauce.

  • 5

    Using a spiralizer or vegetable peeler, create zucchini noodles. Add them directly to the sauce and gently toss to coat. Let the zoodles soften for 2-3 minutes on low heat.

  • 6

    Slice the cooked chicken and serve it atop the zucchini noodles with the creamy cauliflower sauce. Adjust salt and pepper to taste.

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

Savor a delightful twist on classic Alfredo with tender chicken breasts nestled in a velvety cauliflower sauce and paired with vibrant, fresh zucchini noodles. This dish delivers a creamy, satisfying texture while keeping it light and wholesome.

NUTRITION

368kcal
Protein
51.2g
Fat
11g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Cauliflower florets

2 medium Zucchini

1/4 cup Unsweetened Almond Milk

1 tsp Olive Oil

2 cloves Garlic

1/2 cup Chicken Broth

1 tbsp Nutritional Yeast

Salt and Pepper to taste

PREPARATION

  • 1

    Season the chicken breast with salt and pepper. In a skillet over medium heat, add olive oil and cook the chicken until golden brown and cooked through, about 5-6 minutes per side. Remove and set aside.

  • 2

    In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.

  • 3

    Add the cauliflower florets and chicken broth to the skillet. Bring to a simmer and cook until the cauliflower is tender, about 8-10 minutes.

  • 4

    Stir in the unsweetened almond milk and nutritional yeast. Use an immersion blender (or transfer to a blender) to blend the mixture into a smooth, creamy sauce.

  • 5

    Using a spiralizer or vegetable peeler, create zucchini noodles. Add them directly to the sauce and gently toss to coat. Let the zoodles soften for 2-3 minutes on low heat.

  • 6

    Slice the cooked chicken and serve it atop the zucchini noodles with the creamy cauliflower sauce. Adjust salt and pepper to taste.