NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower

1 medium Zucchini

1/4 cup chopped Yellow Onion

1 clove Garlic

1/2 cup Unsweetened Almond Milk

2 tbsp Nutritional Yeast

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

• 1

  Preheat a skillet over medium heat and add the olive oil.

• 2

  Season the chicken breast with salt and pepper, then cook in the skillet until browned on both sides and cooked through, about 5-6 minutes per side. Remove and set aside.

• 3

  In the same skillet, add the chopped onion and minced garlic. Sauté until translucent and fragrant.

• 4

  Add the cauliflower florets to the skillet and cook for 3-4 minutes, allowing them to soften.

• 5

  Pour in the unsweetened almond milk and sprinkle in the nutritional yeast. Let the mixture simmer for 2 minutes, then transfer it to a blender and blend until smooth to create a creamy sauce.

• 6

  Return the sauce to the skillet and place it over low heat. Slice the cooked chicken into strips and add back into the skillet, stirring to incorporate.

• 7

  Add the spiralized zucchini noodles to the skillet and gently toss with the sauce and chicken. Cook for an additional 2-3 minutes until the noodles are warmed through but remain firm.

• 8

  Adjust seasoning with salt and pepper to taste, then serve warm.