NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower Florets

1/2 cup Unsweetened Almond Milk

1 medium Zucchini

2 tbsp Nutritional Yeast

2 tsp Olive Oil

1 clove Garlic

Salt & Pepper to taste

PREPARATION

• 1

  Preheat a skillet over medium heat and add 1 teaspoon of olive oil.

• 2

  Season the chicken breast with salt and pepper, and cook for about 5-6 minutes per side until fully cooked. Once done, allow it to rest before slicing into strips.

• 3

  In a small saucepan, heat the remaining olive oil over medium heat. Add minced garlic and sauté until fragrant.

• 4

  Add the cauliflower florets to the saucepan and let them soften for 5 minutes. Then, pour in the almond milk and let it simmer for a couple more minutes.

• 5

  Transfer the cauliflower mixture along with garlic into a blender. Add nutritional yeast and blend until smooth to create a creamy sauce. Return the sauce to the pan and heat through; adjust seasoning with salt and pepper.

• 6

  Using a spiralizer or vegetable peeler, create zucchini noodles from the medium zucchini. Lightly sauté the noodles in a non-stick pan for 1-2 minutes until just tender, keeping them crisp.

• 7

  Combine the sliced chicken with the zucchini noodles on plates and pour over the warm cauliflower Alfredo sauce. Serve immediately and enjoy.