YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
Enjoy a light yet hearty dish featuring tender 4 oz chicken breast nestled over a bed of fresh, spiralized zucchini noodles and smothered in a velvety cauliflower alfredo sauce. This recipe offers a balance of creamy and savory flavors with a hint of nutritional yeast for a cheesy twist, making it a perfect meal for clean, nourishing eating.
INGREDIENTS
4 ounces Chicken Breast
1.5 cups Cauliflower Florets
1 medium Zucchini (spiralized)
1/4 cup Unsweetened Almond Milk
2 tbsp Nutritional Yeast
1 garlic clove
1 tsp Olive Oil
PREPARATION
Season the 4 oz chicken breast with salt, pepper, and a pinch of Italian herbs. In a non-stick skillet, heat olive oil over medium heat and sauté the chicken until cooked through and golden on both sides, about 5-6 minutes per side. Remove and set aside.
In a blender, combine the cauliflower florets, unsweetened almond milk, garlic, and nutritional yeast. Blend until smooth to create a creamy sauce. Taste and adjust seasoning if necessary.
Return the creamy sauce to the skillet and gently warm over low heat. Allow the sauce to thicken slightly, stirring occasionally.
Add the spiralized zucchini noodles to the skillet and toss to coat them with the sauce. Let them warm for 2-3 minutes; they should remain crisp but tender.
Slice the cooked chicken into strips and lay over the zucchini noodles. Drizzle a little extra sauce over the top, and finish with a sprinkle of Italian herbs, salt, and pepper to taste.
Serve immediately and enjoy your nutritious, creamy cauliflower alfredo chicken with zucchini noodles.