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

A comforting, creamy dish where tender chicken meets a velvety cauliflower Alfredo sauce, tossed with light zucchini noodles for a low-carb, high-protein twist. Perfectly balanced with a hint of garlic and Parmesan, this dish offers a delightful blend of flavors and textures.

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NUTRITION

333kcal
Protein
43.1g
Fat
13.3g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower florets

1 cup Zucchini Noodles

1/2 cup Unsweetened Almond Milk

2 tbsp Parmesan Cheese

1 tsp Olive Oil

2 cloves Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast with salt and pepper. Heat olive oil in a skillet over medium heat and cook the chicken until golden and cooked through, about 5-7 minutes per side. Remove from the pan and let rest.

  • 2

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

  • 3

    Return the sauce to the skillet and warm gently over medium-low heat, stirring occasionally. Stir in Parmesan cheese until it melts into the sauce.

  • 4

    Add zucchini noodles to the skillet and toss them in the sauce until just warmed through, about 2-3 minutes. Avoid overcooking to maintain their texture.

  • 5

    Slice the chicken breast and serve it atop the zucchini noodles, drizzling extra sauce if desired. Garnish with additional Parmesan and a sprinkle of black pepper if preferred.

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

A comforting, creamy dish where tender chicken meets a velvety cauliflower Alfredo sauce, tossed with light zucchini noodles for a low-carb, high-protein twist. Perfectly balanced with a hint of garlic and Parmesan, this dish offers a delightful blend of flavors and textures.

NUTRITION

333kcal
Protein
43.1g
Fat
13.3g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower florets

1 cup Zucchini Noodles

1/2 cup Unsweetened Almond Milk

2 tbsp Parmesan Cheese

1 tsp Olive Oil

2 cloves Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Season the chicken breast with salt and pepper. Heat olive oil in a skillet over medium heat and cook the chicken until golden and cooked through, about 5-7 minutes per side. Remove from the pan and let rest.

  • 2

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

  • 3

    Return the sauce to the skillet and warm gently over medium-low heat, stirring occasionally. Stir in Parmesan cheese until it melts into the sauce.

  • 4

    Add zucchini noodles to the skillet and toss them in the sauce until just warmed through, about 2-3 minutes. Avoid overcooking to maintain their texture.

  • 5

    Slice the chicken breast and serve it atop the zucchini noodles, drizzling extra sauce if desired. Garnish with additional Parmesan and a sprinkle of black pepper if preferred.