YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
Enjoy this light yet satisfying dish featuring tender chicken breast atop a creamy cauliflower alfredo sauce, served over refreshing zucchini noodles. The blend of nutrient-packed cauliflower with a hint of nutritional yeast creates a comforting, velvety sauce that perfectly complements the savory grilled chicken for a balanced, flavorful meal.
INGREDIENTS
4 oz Chicken Breast
1 cup Cauliflower Florets
1 medium Zucchini
1/3 cup Unsweetened Almond Milk
1 tbsp Olive Oil
1 Garlic clove
1 tbsp Nutritional Yeast
1/2 tsp Italian Seasoning
Salt and Pepper to taste
PREPARATION
Season the chicken breast with salt, pepper, and a pinch of Italian seasoning.
Heat olive oil in a skillet over medium-high heat and cook the chicken for about 5-6 minutes per side until fully cooked and golden brown. Remove from skillet and let rest.
In the same skillet, add minced garlic and cauliflower florets. Sauté for 3-4 minutes until slightly softened.
Pour in the unsweetened almond milk and sprinkle in the nutritional yeast along with a bit more Italian seasoning. Allow the mixture to come to a simmer and cook for about 5 minutes until the cauliflower is very tender.
Using a blender or immersion blender, blend the cauliflower mixture until smooth and creamy. Return the sauce to the skillet and keep warm over low heat.
In a separate pan, lightly sauté the zucchini noodles for 1-2 minutes until just tender, ensuring they remain firm.
Slice the chicken breast and plate it over a bed of zucchini noodles. Drizzle the creamy cauliflower alfredo sauce over the top.
Serve immediately, garnished with a sprinkle of extra nutritional yeast if desired.