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 satisfying plate of tender chicken breast served atop fresh zucchini noodles, all smothered in a velvety, low-calorie cauliflower alfredo sauce. This dish balances creamy textures with a hint of garlic and herbs, making it a guilt-free meal that's perfect for any time of day.

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NUTRITION

357kcal
Protein
44.2g
Fat
13.4g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower Florets

1 cup Zucchini Noodles

1 tsp Olive Oil

2 tbsp Low-Fat Cream Cheese

1/4 cup Unsweetened Almond Milk

2 cloves Garlic

1/2 cup Chicken Broth

Pinch of Black Pepper

Pinch of Salt

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PREPARATION

  • 1

    Season the chicken breast with salt and black pepper. In a skillet, heat the olive oil over medium-high heat and sear the chicken until golden on both sides. Remove and set aside.

  • 2

    In the same skillet, add chopped garlic and sauté until fragrant.

  • 3

    Add the cauliflower florets and chicken broth to the skillet. Let simmer until the cauliflower is tender, about 8-10 minutes.

  • 4

    Transfer the cauliflower mixture to a blender. Add low-fat cream cheese and unsweetened almond milk; blend until smooth and creamy.

  • 5

    Return the sauce to the skillet and add the seared chicken. Let it simmer for a few minutes so the flavors meld.

  • 6

    Toss the zucchini noodles into the skillet, coating them with the creamy sauce. Heat gently for 2-3 minutes to warm the noodles without overcooking them.

  • 7

    Adjust seasoning with salt and black pepper if needed, then 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 satisfying plate of tender chicken breast served atop fresh zucchini noodles, all smothered in a velvety, low-calorie cauliflower alfredo sauce. This dish balances creamy textures with a hint of garlic and herbs, making it a guilt-free meal that's perfect for any time of day.

NUTRITION

357kcal
Protein
44.2g
Fat
13.4g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower Florets

1 cup Zucchini Noodles

1 tsp Olive Oil

2 tbsp Low-Fat Cream Cheese

1/4 cup Unsweetened Almond Milk

2 cloves Garlic

1/2 cup Chicken Broth

Pinch of Black Pepper

Pinch of Salt

PREPARATION

  • 1

    Season the chicken breast with salt and black pepper. In a skillet, heat the olive oil over medium-high heat and sear the chicken until golden on both sides. Remove and set aside.

  • 2

    In the same skillet, add chopped garlic and sauté until fragrant.

  • 3

    Add the cauliflower florets and chicken broth to the skillet. Let simmer until the cauliflower is tender, about 8-10 minutes.

  • 4

    Transfer the cauliflower mixture to a blender. Add low-fat cream cheese and unsweetened almond milk; blend until smooth and creamy.

  • 5

    Return the sauce to the skillet and add the seared chicken. Let it simmer for a few minutes so the flavors meld.

  • 6

    Toss the zucchini noodles into the skillet, coating them with the creamy sauce. Heat gently for 2-3 minutes to warm the noodles without overcooking them.

  • 7

    Adjust seasoning with salt and black pepper if needed, then serve immediately.