YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
Savor this light yet satisfying dish featuring tender 5-ounce chicken breast smothered in a silky cauliflower Alfredo sauce, served over fresh zucchini noodles. A harmonious blend of creamy and savory flavors, accented with garlic and nutritional yeast, makes this meal both indulgent and perfectly balanced for a nutritious dinner.
INGREDIENTS
5 oz Chicken Breast
1 cup Cauliflower
1/2 cup Unsweetened Almond Milk
1 medium Zucchini (spiralized)
2 tsp Olive Oil
2 tbsp Nutritional Yeast
1 clove Garlic
Salt and Pepper to taste
PREPARATION
Preheat a skillet over medium heat and add 1 tsp olive oil.
Season the chicken breast with salt and pepper, then sear it in the skillet until golden brown on both sides and cooked through, about 4-5 minutes per side. Remove and set aside.
In the same skillet, add the remaining olive oil and sauté minced garlic until fragrant.
Add the cauliflower florets and cook for 4-5 minutes until slightly softened.
Pour in the unsweetened almond milk and sprinkle in the nutritional yeast. Stir and let simmer for a few minutes as the cauliflower softens further.
Transfer the cauliflower mixture to a blender and blend until smooth, creating a creamy Alfredo sauce. Return the sauce to the skillet and warm it up over low heat. Adjust seasoning with salt and pepper as needed.
Add the spiralized zucchini noodles to the skillet and toss gently to coat with the creamy sauce. Cook for 1-2 minutes just until the noodles are warmed without becoming too soft.
Slice the cooked chicken breast and serve it atop the zucchini noodles smothered in the luscious cauliflower Alfredo sauce.