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 the harmony of tender grilled chicken paired with a luscious, creamy cauliflower Alfredo sauce over fresh zucchini noodles. The dish boasts a rich, satisfying flavor profile with hints of garlic and nutritional yeast, offering both comfort and a healthy protein boost.

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NUTRITION

324kcal
Protein
45.7g
Fat
10.3g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Cauliflower

1 medium Zucchini (spiralized)

1/3 cup Unsweetened Almond Milk

2 tbsp Nutritional Yeast

1 tsp Olive Oil

2 cloves Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast with salt and pepper. Heat a teaspoon of olive oil in a skillet over medium heat and cook the chicken for 5-6 minutes on each side until fully cooked. Remove and set aside.

  • 2

    Steam the cauliflower florets until soft, about 8-10 minutes.

  • 3

    In a blender, combine the steamed cauliflower, almond milk, nutritional yeast, garlic, salt, and pepper to create a smooth Alfredo sauce.

  • 4

    Return the sauce to the skillet and warm over low heat, stirring occasionally.

  • 5

    Spiralize the zucchini to create noodles. Add the zucchini noodles to the skillet and gently toss to coat them with the Alfredo sauce. Allow them to heat through for 1-2 minutes.

  • 6

    Slice the cooked chicken breast and serve it over the zucchini noodles, drizzling extra sauce if desired.

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 the harmony of tender grilled chicken paired with a luscious, creamy cauliflower Alfredo sauce over fresh zucchini noodles. The dish boasts a rich, satisfying flavor profile with hints of garlic and nutritional yeast, offering both comfort and a healthy protein boost.

NUTRITION

324kcal
Protein
45.7g
Fat
10.3g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Cauliflower

1 medium Zucchini (spiralized)

1/3 cup Unsweetened Almond Milk

2 tbsp Nutritional Yeast

1 tsp Olive Oil

2 cloves Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Season the chicken breast with salt and pepper. Heat a teaspoon of olive oil in a skillet over medium heat and cook the chicken for 5-6 minutes on each side until fully cooked. Remove and set aside.

  • 2

    Steam the cauliflower florets until soft, about 8-10 minutes.

  • 3

    In a blender, combine the steamed cauliflower, almond milk, nutritional yeast, garlic, salt, and pepper to create a smooth Alfredo sauce.

  • 4

    Return the sauce to the skillet and warm over low heat, stirring occasionally.

  • 5

    Spiralize the zucchini to create noodles. Add the zucchini noodles to the skillet and gently toss to coat them with the Alfredo sauce. Allow them to heat through for 1-2 minutes.

  • 6

    Slice the cooked chicken breast and serve it over the zucchini noodles, drizzling extra sauce if desired.