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 wholesome bowl of tender chicken breast served atop a bed of vibrant zucchini noodles and smothered in a silky cauliflower alfredo sauce. The subtle creaminess of the sauce is enriched by a hint of nutritional yeast and a dash of garlic, creating a balanced dish that satisfies both your palate and nutritional goals.

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NUTRITION

285kcal
Protein
39.2g
Fat
9.9g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Cauliflower florets

1 medium Zucchini (spiralized)

2 tsp Olive Oil

2 cloves Garlic

1/4 cup Unsweetened Almond Milk

1 tbsp Nutritional Yeast

Salt and Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast with salt and pepper.

  • 2

    Heat 1 tsp olive oil in a skillet over medium heat and cook the chicken for 6-7 minutes per side until golden and cooked through. Remove and set aside.

  • 3

    In a blender, combine the cauliflower florets, garlic, almond milk, nutritional yeast, and a pinch of salt and pepper. Blend until smooth to create a creamy sauce.

  • 4

    Return the skillet to medium heat and add the remaining olive oil. Pour in the cauliflower sauce and let it simmer for 3-4 minutes until slightly thickened.

  • 5

    Add spiralized zucchini noodles to the sauce, stirring gently to coat the noodles. Cook for an additional 2-3 minutes just to warm the zucchini without overcooking.

  • 6

    Slice the cooked chicken and serve it over the zucchini noodles with the creamy cauliflower alfredo sauce drizzled on top. Enjoy hot.

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 wholesome bowl of tender chicken breast served atop a bed of vibrant zucchini noodles and smothered in a silky cauliflower alfredo sauce. The subtle creaminess of the sauce is enriched by a hint of nutritional yeast and a dash of garlic, creating a balanced dish that satisfies both your palate and nutritional goals.

NUTRITION

285kcal
Protein
39.2g
Fat
9.9g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Cauliflower florets

1 medium Zucchini (spiralized)

2 tsp Olive Oil

2 cloves Garlic

1/4 cup Unsweetened Almond Milk

1 tbsp Nutritional Yeast

Salt and Pepper to taste

PREPARATION

  • 1

    Season the chicken breast with salt and pepper.

  • 2

    Heat 1 tsp olive oil in a skillet over medium heat and cook the chicken for 6-7 minutes per side until golden and cooked through. Remove and set aside.

  • 3

    In a blender, combine the cauliflower florets, garlic, almond milk, nutritional yeast, and a pinch of salt and pepper. Blend until smooth to create a creamy sauce.

  • 4

    Return the skillet to medium heat and add the remaining olive oil. Pour in the cauliflower sauce and let it simmer for 3-4 minutes until slightly thickened.

  • 5

    Add spiralized zucchini noodles to the sauce, stirring gently to coat the noodles. Cook for an additional 2-3 minutes just to warm the zucchini without overcooking.

  • 6

    Slice the cooked chicken and serve it over the zucchini noodles with the creamy cauliflower alfredo sauce drizzled on top. Enjoy hot.