YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
Enjoy a velvety, rich alternative to traditional Alfredo with a creamy cauliflower sauce, perfectly paired with tender chicken and light zucchini noodles. This dish delivers a satisfying balance of lean protein and fresh, vibrant flavors in every bite.
INGREDIENTS
4 oz Chicken Breast (113g)
1 cup Cauliflower (107g)
1 medium Zucchini (196g, spiralized)
1/4 cup Unsweetened Almond Milk (60g)
1 tbsp Olive Oil (13.5g)
2 tbsp Nutritional Yeast (16g)
2 cloves Garlic
Salt and Pepper to taste
PREPARATION
Preheat a skillet over medium heat and add the olive oil.
Season the chicken breast with salt and pepper. Sauté the chicken for about 5-6 minutes per side until cooked through. Remove from the skillet and let it rest before slicing.
In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
Steam the cauliflower until tender (about 8-10 minutes) or microwave it for 3-4 minutes until soft.
Transfer the steamed cauliflower, almond milk, nutritional yeast, and a pinch of salt and pepper into a blender. Blend until smooth to create a creamy sauce.
Return the blended sauce to the skillet and warm it over low heat for 1-2 minutes.
Add the spiralized zucchini noodles to the skillet and gently toss until they are evenly coated with the sauce. Allow them to warm for about 2 minutes; do not overcook to maintain their crunch.
Slice the cooked chicken breast and place on top of the zucchini noodles. Drizzle any remaining sauce over the chicken.
Serve immediately and enjoy your creamy, protein-packed meal.