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 deliciously unique take on classic Alfredo with velvety cauliflower sauce, tender grilled chicken, and vibrant zucchini noodles. This dish packs bold flavor with a creamy, satisfying texture while keeping it light and nourishing—ideal for a balanced meal any time of day!

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NUTRITION

295kcal
Protein
38.3g
Fat
10.1g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Cauliflower Florets

1 medium Zucchini

2 cloves Garlic

1 tsp Olive Oil

1/4 cup Unsweetened Almond Milk

1 tbsp Nutritional Yeast

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat a grill pan or a non-stick skillet over medium heat.

  • 2

    Season the chicken breast with salt and pepper. Drizzle with half of the olive oil and grill for 5-6 minutes per side, or until fully cooked. Once done, allow it to rest and then slice into strips.

  • 3

    For the cauliflower Alfredo sauce, steam the cauliflower florets until very tender (about 8-10 minutes). In a blender, combine the steamed cauliflower, garlic, unsweetened almond milk, nutritional yeast, salt, and pepper. Blend until creamy and smooth. Adjust seasoning as needed.

  • 4

    Using a spiralizer or a vegetable peeler, create zucchini noodles from the medium zucchini.

  • 5

    In the same skillet used for the chicken, add the remaining olive oil and quickly sauté the zucchini noodles for 1-2 minutes just to warm them up while keeping them crunchy.

  • 6

    Plate the zucchini noodles, top with sliced grilled chicken, and generously drizzle with the creamy cauliflower Alfredo sauce. Serve immediately.

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 deliciously unique take on classic Alfredo with velvety cauliflower sauce, tender grilled chicken, and vibrant zucchini noodles. This dish packs bold flavor with a creamy, satisfying texture while keeping it light and nourishing—ideal for a balanced meal any time of day!

NUTRITION

295kcal
Protein
38.3g
Fat
10.1g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Cauliflower Florets

1 medium Zucchini

2 cloves Garlic

1 tsp Olive Oil

1/4 cup Unsweetened Almond Milk

1 tbsp Nutritional Yeast

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat a grill pan or a non-stick skillet over medium heat.

  • 2

    Season the chicken breast with salt and pepper. Drizzle with half of the olive oil and grill for 5-6 minutes per side, or until fully cooked. Once done, allow it to rest and then slice into strips.

  • 3

    For the cauliflower Alfredo sauce, steam the cauliflower florets until very tender (about 8-10 minutes). In a blender, combine the steamed cauliflower, garlic, unsweetened almond milk, nutritional yeast, salt, and pepper. Blend until creamy and smooth. Adjust seasoning as needed.

  • 4

    Using a spiralizer or a vegetable peeler, create zucchini noodles from the medium zucchini.

  • 5

    In the same skillet used for the chicken, add the remaining olive oil and quickly sauté the zucchini noodles for 1-2 minutes just to warm them up while keeping them crunchy.

  • 6

    Plate the zucchini noodles, top with sliced grilled chicken, and generously drizzle with the creamy cauliflower Alfredo sauce. Serve immediately.