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

Savor a comforting plate of tender chicken breast paired with spiralized zucchini noodles, doused in a velvety cauliflower Alfredo sauce. The sauce, enriched with garlic, low-sodium chicken broth, and a splash of almond milk, delivers a creamy texture and a well-balanced flavor profile without excess calories.

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NUTRITION

412kcal
Protein
45g
Fat
12.1g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

150 g Cauliflower

1 medium Zucchini

1 tsp Olive Oil

1 clove Garlic

1/2 cup Low-Sodium Chicken Broth

1/4 cup Unsweetened Almond Milk

Salt & Pepper to taste

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PREPARATION

  • 1

    Begin by seasoning the chicken breast with salt and pepper.

  • 2

    Heat the olive oil in a skillet over medium heat and sauté the chicken until golden and cooked through, about 5-6 minutes per side. Remove and set aside.

  • 3

    In the same skillet, lightly sauté the garlic for about 30 seconds until fragrant.

  • 4

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

  • 5

    In a blender, combine the steamed cauliflower, sautéed garlic, low-sodium chicken broth, and unsweetened almond milk. Blend until smooth and creamy. Season with salt and pepper to taste.

  • 6

    Using a spiralizer, create zucchini noodles from the medium zucchini.

  • 7

    Return the chicken to the skillet and pour in the creamy cauliflower sauce. Let it simmer for 2-3 minutes to meld the flavors.

  • 8

    Add the zucchini noodles into the skillet and toss gently until they are warmed through but still retain their crunch.

  • 9

    Serve immediately, drizzling any extra sauce over the dish for a luscious finish.

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

Savor a comforting plate of tender chicken breast paired with spiralized zucchini noodles, doused in a velvety cauliflower Alfredo sauce. The sauce, enriched with garlic, low-sodium chicken broth, and a splash of almond milk, delivers a creamy texture and a well-balanced flavor profile without excess calories.

NUTRITION

412kcal
Protein
45g
Fat
12.1g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

150 g Cauliflower

1 medium Zucchini

1 tsp Olive Oil

1 clove Garlic

1/2 cup Low-Sodium Chicken Broth

1/4 cup Unsweetened Almond Milk

Salt & Pepper to taste

PREPARATION

  • 1

    Begin by seasoning the chicken breast with salt and pepper.

  • 2

    Heat the olive oil in a skillet over medium heat and sauté the chicken until golden and cooked through, about 5-6 minutes per side. Remove and set aside.

  • 3

    In the same skillet, lightly sauté the garlic for about 30 seconds until fragrant.

  • 4

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

  • 5

    In a blender, combine the steamed cauliflower, sautéed garlic, low-sodium chicken broth, and unsweetened almond milk. Blend until smooth and creamy. Season with salt and pepper to taste.

  • 6

    Using a spiralizer, create zucchini noodles from the medium zucchini.

  • 7

    Return the chicken to the skillet and pour in the creamy cauliflower sauce. Let it simmer for 2-3 minutes to meld the flavors.

  • 8

    Add the zucchini noodles into the skillet and toss gently until they are warmed through but still retain their crunch.

  • 9

    Serve immediately, drizzling any extra sauce over the dish for a luscious finish.