NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1 cup Cauliflower Florets

1/4 cup Non-Fat Greek Yogurt

1 medium Zucchini (spiralized)

1 tsp Olive Oil

1 Garlic Clove

1/2 cup Low-Sodium Chicken Broth

1 tbsp Parmesan Cheese

PREPARATION

• 1

  Season the chicken breast with a pinch of salt and pepper. In a skillet over medium heat, warm the olive oil and sauté the chicken for about 5-6 minutes on each side until fully cooked and lightly browned. Remove from the skillet and set aside.

• 2

  In the same skillet, add the minced garlic and lightly sauté until fragrant. Add the cauliflower florets and chicken broth, and let simmer for about 8-10 minutes until the cauliflower is very tender.

• 3

  Transfer the softened cauliflower and broth into a blender. Add the non-fat Greek yogurt and blend until smooth to create a creamy Alfredo sauce. Return the sauce to the skillet and warm through over low heat.

• 4

  While the sauce heats, prepare the zucchini noodles by spiralizing a medium zucchini. Toss the noodles in the skillet with the sauce, stirring gently to coat.

• 5

  Slice the cooked chicken into strips and arrange on top of the zucchini noodles. Sprinkle with grated Parmesan cheese for an extra burst of flavor.

• 6

  Serve immediately, enjoying the creamy texture of the sauce complemented by the tender chicken and fresh zucchini noodles.