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

Enjoy a nutrient-packed twist on classic Alfredo, featuring tender chicken breast atop a bed of spiralized zucchini noodles. The cauliflower-based alfredo sauce offers a creamy, rich flavor with a hint of nutritional yeast, making this dish both satisfying and wholesome.

Try 7 days free, then $12.99 / mo.

NUTRITION

338kcal
Protein
45.5g
Fat
9.2g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Cauliflower Florets

1 medium Zucchini (spiralized)

1/2 cup Unsweetened Almond Milk

1/4 cup Nutritional Yeast

1 tsp Olive Oil

2 cloves Garlic

1 small Onion

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Begin by seasoning the chicken breast with salt and pepper. In a skillet, heat the olive oil over medium heat.

  • 2

    Sauté the chicken for about 5-6 minutes on each side until cooked through and golden. Remove chicken from the skillet and let it rest.

  • 3

    In the same skillet, add minced garlic and diced onion, cooking until softened and translucent.

  • 4

    Steam or lightly boil the cauliflower florets until tender, about 8-10 minutes.

  • 5

    Blend the cooked cauliflower with unsweetened almond milk, nutritional yeast, and a pinch of salt and pepper until smooth. This creates your creamy alfredo sauce.

  • 6

    Return the sauce to the skillet with garlic and onion, warming it gently on low heat.

  • 7

    Meanwhile, toss the zucchini noodles in the pan for 1-2 minutes just to warm them slightly without overcooking, preserving their crunch.

  • 8

    Slice the chicken and serve it over the zucchini noodles, drizzled generously with the cauliflower alfredo sauce.

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

Enjoy a nutrient-packed twist on classic Alfredo, featuring tender chicken breast atop a bed of spiralized zucchini noodles. The cauliflower-based alfredo sauce offers a creamy, rich flavor with a hint of nutritional yeast, making this dish both satisfying and wholesome.

NUTRITION

338kcal
Protein
45.5g
Fat
9.2g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Cauliflower Florets

1 medium Zucchini (spiralized)

1/2 cup Unsweetened Almond Milk

1/4 cup Nutritional Yeast

1 tsp Olive Oil

2 cloves Garlic

1 small Onion

Salt and Pepper to taste

PREPARATION

  • 1

    Begin by seasoning the chicken breast with salt and pepper. In a skillet, heat the olive oil over medium heat.

  • 2

    Sauté the chicken for about 5-6 minutes on each side until cooked through and golden. Remove chicken from the skillet and let it rest.

  • 3

    In the same skillet, add minced garlic and diced onion, cooking until softened and translucent.

  • 4

    Steam or lightly boil the cauliflower florets until tender, about 8-10 minutes.

  • 5

    Blend the cooked cauliflower with unsweetened almond milk, nutritional yeast, and a pinch of salt and pepper until smooth. This creates your creamy alfredo sauce.

  • 6

    Return the sauce to the skillet with garlic and onion, warming it gently on low heat.

  • 7

    Meanwhile, toss the zucchini noodles in the pan for 1-2 minutes just to warm them slightly without overcooking, preserving their crunch.

  • 8

    Slice the chicken and serve it over the zucchini noodles, drizzled generously with the cauliflower alfredo sauce.