NUTRITION

SERVINGS

INGREDIENTS

5 ounces Boneless Skinless Chicken Breast

2 cups Chopped Cauliflower

1/2 cup Unsweetened Almond Milk

1.5 teaspoons Olive Oil

1 clove Garlic

2 tablespoons Nutritional Yeast

1/2 teaspoon Dried Basil

1/2 teaspoon Dried Oregano

Salt & Pepper to taste

PREPARATION

• 1

  Preheat the oven to 400°F. Rub the chicken breast with half of the olive oil, dried basil, oregano, salt, and pepper.

• 2

  Place the seasoned chicken on a baking sheet and roast in the oven for 20-25 minutes or until fully cooked. Once done, let it rest before slicing.

• 3

  Meanwhile, steam or boil the chopped cauliflower until tender, about 8-10 minutes.

• 4

  In a blender, combine the steamed cauliflower, unsweetened almond milk, garlic, nutritional yeast, and a pinch of salt and pepper. Blend until smooth and creamy.

• 5

  Heat the remaining olive oil in a pan over medium heat. Pour in the cauliflower cream sauce to warm it up, stirring gently.

• 6

  Toss in the cooked cauliflower fettuccine (use the sauce as a base and mix with the steamed cauliflower, or if preferred, lightly stir-fry the cauliflower strands with the sauce) to ensure it is well coated.

• 7

  Serve the creamy cauliflower fettuccine topped with sliced herb-roasted chicken. Garnish with additional herbs if desired.