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 light yet satisfying dish featuring tender chicken breast tossed in a velvety cauliflower Alfredo sauce over fresh zucchini noodles. This dish delivers a comforting, creamy texture with a burst of aromatic garlic and nutritional yeast, making it a delicious, healthy option for dinner.

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NUTRITION

348kcal
Protein
49.3g
Fat
11.1g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Cauliflower Florets

1 medium Zucchini (spiralized)

1/2 cup Unsweetened Almond Milk

1 tsp Olive Oil

2 tbsp Nutritional Yeast

2 cloves Garlic

Salt, Pepper, and Italian Seasoning to taste

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PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a skillet over medium heat and sauté the chicken until golden and cooked through, about 5-6 minutes per side. Remove and set aside.

  • 3

    In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.

  • 4

    Add cauliflower florets and cook for 4-5 minutes, allowing them to soften.

  • 5

    Pour in the unsweetened almond milk and add nutritional yeast. Let the mixture simmer for 2-3 minutes.

  • 6

    Using an immersion blender or transferring to a blender, blend the mixture until smooth and creamy. Return the sauce to the skillet and warm through.

  • 7

    Toss the zucchini noodles in the creamy sauce, coating them well. Heat gently for 1-2 minutes until just warmed, avoiding overcooking to maintain their texture.

  • 8

    Slice the cooked chicken and place atop the zucchini noodles with sauce. Garnish with additional Italian seasoning or nutritional yeast if desired, and 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 light yet satisfying dish featuring tender chicken breast tossed in a velvety cauliflower Alfredo sauce over fresh zucchini noodles. This dish delivers a comforting, creamy texture with a burst of aromatic garlic and nutritional yeast, making it a delicious, healthy option for dinner.

NUTRITION

348kcal
Protein
49.3g
Fat
11.1g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Cauliflower Florets

1 medium Zucchini (spiralized)

1/2 cup Unsweetened Almond Milk

1 tsp Olive Oil

2 tbsp Nutritional Yeast

2 cloves Garlic

Salt, Pepper, and Italian Seasoning to taste

PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a skillet over medium heat and sauté the chicken until golden and cooked through, about 5-6 minutes per side. Remove and set aside.

  • 3

    In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.

  • 4

    Add cauliflower florets and cook for 4-5 minutes, allowing them to soften.

  • 5

    Pour in the unsweetened almond milk and add nutritional yeast. Let the mixture simmer for 2-3 minutes.

  • 6

    Using an immersion blender or transferring to a blender, blend the mixture until smooth and creamy. Return the sauce to the skillet and warm through.

  • 7

    Toss the zucchini noodles in the creamy sauce, coating them well. Heat gently for 1-2 minutes until just warmed, avoiding overcooking to maintain their texture.

  • 8

    Slice the cooked chicken and place atop the zucchini noodles with sauce. Garnish with additional Italian seasoning or nutritional yeast if desired, and serve immediately.