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 guilt-free twist on a classic Alfredo—tender chicken breast paired with a velvety cauliflower sauce over fresh, spiralized zucchini noodles. This dish delivers a creamy texture with a burst of savory garlic and nutritional yeast, making it a delicious, comforting meal that's both light and satisfying.

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NUTRITION

316kcal
Protein
42.9g
Fat
10.5g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

1 piece (6 oz) Chicken Breast (~170g)

1 cup Cauliflower (~107g)

1 medium Zucchini (spiralized, ~196g)

1/4 cup Unsweetened Almond Milk (~60g)

1 teaspoon Olive Oil (~4.5g)

2 cloves Garlic

2 tablespoons Nutritional Yeast (~16g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast with salt and pepper.

  • 2

    Heat the olive oil in a pan over medium heat and cook the chicken until golden on both sides and fully cooked, about 5-7 minutes per side. Once cooked, slice the chicken into strips.

  • 3

    Meanwhile, steam the cauliflower florets with garlic until very tender (about 8-10 minutes).

  • 4

    Transfer the steamed cauliflower and garlic to a blender, add unsweetened almond milk and nutritional yeast, then blend until smooth to form a creamy sauce. Adjust seasoning with salt and pepper as needed.

  • 5

    Using a spiralizer or vegetable peeler, prepare zucchini noodles and set aside.

  • 6

    Return the pan to medium heat and briefly warm the zucchini noodles, about 1-2 minutes, making sure they retain their crunch.

  • 7

    Toss the zucchini noodles in the pan with the creamy cauliflower Alfredo sauce until evenly coated.

  • 8

    Plate the zucchini noodles and top with sliced chicken. Drizzle any remaining sauce over the top 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 guilt-free twist on a classic Alfredo—tender chicken breast paired with a velvety cauliflower sauce over fresh, spiralized zucchini noodles. This dish delivers a creamy texture with a burst of savory garlic and nutritional yeast, making it a delicious, comforting meal that's both light and satisfying.

NUTRITION

316kcal
Protein
42.9g
Fat
10.5g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

1 piece (6 oz) Chicken Breast (~170g)

1 cup Cauliflower (~107g)

1 medium Zucchini (spiralized, ~196g)

1/4 cup Unsweetened Almond Milk (~60g)

1 teaspoon Olive Oil (~4.5g)

2 cloves Garlic

2 tablespoons Nutritional Yeast (~16g)

Salt & Pepper to taste

PREPARATION

  • 1

    Season the chicken breast with salt and pepper.

  • 2

    Heat the olive oil in a pan over medium heat and cook the chicken until golden on both sides and fully cooked, about 5-7 minutes per side. Once cooked, slice the chicken into strips.

  • 3

    Meanwhile, steam the cauliflower florets with garlic until very tender (about 8-10 minutes).

  • 4

    Transfer the steamed cauliflower and garlic to a blender, add unsweetened almond milk and nutritional yeast, then blend until smooth to form a creamy sauce. Adjust seasoning with salt and pepper as needed.

  • 5

    Using a spiralizer or vegetable peeler, prepare zucchini noodles and set aside.

  • 6

    Return the pan to medium heat and briefly warm the zucchini noodles, about 1-2 minutes, making sure they retain their crunch.

  • 7

    Toss the zucchini noodles in the pan with the creamy cauliflower Alfredo sauce until evenly coated.

  • 8

    Plate the zucchini noodles and top with sliced chicken. Drizzle any remaining sauce over the top and serve immediately.