YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
Savor the rich and velvety flavors of this Creamy Cauliflower Alfredo Chicken dish, perfectly paired with fresh, spiralized zucchini noodles. Tender chicken breast is seared to golden perfection and smothered in a silky cauliflower alfredo sauce, enhanced with nutritional yeast for a cheesy finish and a hint of garlic. This dish delivers a satisfying, clean-eating experience that’s both nourishing and indulgent.
INGREDIENTS
5 oz Chicken Breast
1 cup chopped Cauliflower
1/4 cup Unsweetened Almond Milk
1 medium Zucchini (spiralized)
1 tsp Olive Oil
2 tbsp Nutritional Yeast
1 clove Garlic, minced
PREPARATION
Season the chicken breast lightly with salt and pepper. In a skillet, heat the olive oil over medium-high heat and sear the chicken for about 4-5 minutes per side until browned and cooked through. Remove and set aside.
In a blender, combine the chopped cauliflower, unsweetened almond milk, nutritional yeast, minced garlic, and a pinch of salt. Blend until completely smooth to form the creamy alfredo sauce.
Return the skillet to medium heat. Pour the blended cauliflower sauce into the skillet and let it simmer for 3-4 minutes, stirring occasionally until it slightly thickens.
Add the seared chicken slices to the skillet with the sauce to warm through, ensuring the chicken is well coated.
Place the spiralized zucchini noodles into serving bowls. Spoon the creamy cauliflower alfredo chicken over the zucchini noodles.
Garnish with a sprinkle of extra nutritional yeast or fresh herbs if desired, and serve immediately.