Creamy Cauliflower Chicken Alfredo with Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cauliflower Chicken Alfredo with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Chicken Alfredo with Zucchini Noodles

A light yet satisfying take on classic Alfredo, featuring tender chicken breast, a velvety cauliflower-based sauce enhanced with garlic and Parmesan, and fresh zucchini noodles that provide a perfect, low-carb base. This dish delivers a creamy, savory flavor experience without the heaviness, making it a delightful meal option.

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NUTRITION

365kcal
Protein
50.7g
Fat
12.1g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Cauliflower Florets

1 medium Zucchini (spiralized)

1/4 cup Unsweetened Almond Milk

1 Garlic Clove

1 tbsp Grated Parmesan Cheese

1 tsp Olive Oil

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PREPARATION

  • 1

    Season the chicken breast lightly with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and add the chicken. Cook until golden and fully cooked through, about 5-6 minutes per side. Remove from pan and slice into strips.

  • 3

    Steam the cauliflower florets until very tender, about 8-10 minutes.

  • 4

    In a blender, combine the steamed cauliflower, unsweetened almond milk, garlic, grated Parmesan, and olive oil. Blend until smooth to form a creamy sauce. Adjust seasoning with salt and pepper as needed.

  • 5

    Using a spiralizer or vegetable peeler, prepare the zucchini noodles and place them in a large bowl.

  • 6

    Pour the warm cauliflower Alfredo sauce over the zucchini noodles and toss gently to coat.

  • 7

    Top the zucchini noodles with the sliced chicken breast. Optionally, garnish with an extra sprinkle of Parmesan.

  • 8

    Serve immediately and enjoy your light, protein-packed creamy Alfredo dinner.

Creamy Cauliflower Chicken Alfredo with Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cauliflower Chicken Alfredo with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Chicken Alfredo with Zucchini Noodles

A light yet satisfying take on classic Alfredo, featuring tender chicken breast, a velvety cauliflower-based sauce enhanced with garlic and Parmesan, and fresh zucchini noodles that provide a perfect, low-carb base. This dish delivers a creamy, savory flavor experience without the heaviness, making it a delightful meal option.

NUTRITION

365kcal
Protein
50.7g
Fat
12.1g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Cauliflower Florets

1 medium Zucchini (spiralized)

1/4 cup Unsweetened Almond Milk

1 Garlic Clove

1 tbsp Grated Parmesan Cheese

1 tsp Olive Oil

PREPARATION

  • 1

    Season the chicken breast lightly with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and add the chicken. Cook until golden and fully cooked through, about 5-6 minutes per side. Remove from pan and slice into strips.

  • 3

    Steam the cauliflower florets until very tender, about 8-10 minutes.

  • 4

    In a blender, combine the steamed cauliflower, unsweetened almond milk, garlic, grated Parmesan, and olive oil. Blend until smooth to form a creamy sauce. Adjust seasoning with salt and pepper as needed.

  • 5

    Using a spiralizer or vegetable peeler, prepare the zucchini noodles and place them in a large bowl.

  • 6

    Pour the warm cauliflower Alfredo sauce over the zucchini noodles and toss gently to coat.

  • 7

    Top the zucchini noodles with the sliced chicken breast. Optionally, garnish with an extra sprinkle of Parmesan.

  • 8

    Serve immediately and enjoy your light, protein-packed creamy Alfredo dinner.