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 luscious plate featuring tender chicken breast nestled in a velvety cauliflower alfredo sauce, paired with fresh zucchini noodles. The dish is delicately crafted with lightly sautéed garlic, a splash of olive oil, and a sprinkle of parmesan, making every bite satisfyingly creamy and flavorful without overloading on calories.

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NUTRITION

324kcal
Protein
39.4g
Fat
15.6g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Cauliflower, chopped

1 medium Zucchini, spiralized

2 tsp Olive Oil

1/3 cup Unsweetened Almond Milk

1 clove Garlic

1 tbsp Parmesan Cheese

Pinch Italian Seasoning

Salt & Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a pinch of Italian seasoning.

  • 2

    Heat 1 tsp olive oil in a skillet over medium heat and cook the chicken until browned and cooked through, about 5-7 minutes per side. Remove from skillet and set aside.

  • 3

    In the same skillet, add the remaining olive oil and minced garlic. Sauté until fragrant.

  • 4

    Add the chopped cauliflower and a splash of water; cover and steam until tender, about 5-7 minutes.

  • 5

    Transfer the cooked cauliflower and garlic to a blender. Add unsweetened almond milk and blend until smooth to create a creamy sauce.

  • 6

    Return the sauce to the skillet; stir in the parmesan cheese, and adjust salt and pepper according to taste.

  • 7

    Add the spiralized zucchini noodles to the skillet and gently toss in the sauce until warmed through, about 2 minutes.

  • 8

    Slice the cooked chicken and serve over the zucchini noodles with a generous drizzle of the creamy cauliflower alfredo sauce.

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 luscious plate featuring tender chicken breast nestled in a velvety cauliflower alfredo sauce, paired with fresh zucchini noodles. The dish is delicately crafted with lightly sautéed garlic, a splash of olive oil, and a sprinkle of parmesan, making every bite satisfyingly creamy and flavorful without overloading on calories.

NUTRITION

324kcal
Protein
39.4g
Fat
15.6g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Cauliflower, chopped

1 medium Zucchini, spiralized

2 tsp Olive Oil

1/3 cup Unsweetened Almond Milk

1 clove Garlic

1 tbsp Parmesan Cheese

Pinch Italian Seasoning

Salt & Pepper to taste

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a pinch of Italian seasoning.

  • 2

    Heat 1 tsp olive oil in a skillet over medium heat and cook the chicken until browned and cooked through, about 5-7 minutes per side. Remove from skillet and set aside.

  • 3

    In the same skillet, add the remaining olive oil and minced garlic. Sauté until fragrant.

  • 4

    Add the chopped cauliflower and a splash of water; cover and steam until tender, about 5-7 minutes.

  • 5

    Transfer the cooked cauliflower and garlic to a blender. Add unsweetened almond milk and blend until smooth to create a creamy sauce.

  • 6

    Return the sauce to the skillet; stir in the parmesan cheese, and adjust salt and pepper according to taste.

  • 7

    Add the spiralized zucchini noodles to the skillet and gently toss in the sauce until warmed through, about 2 minutes.

  • 8

    Slice the cooked chicken and serve over the zucchini noodles with a generous drizzle of the creamy cauliflower alfredo sauce.