Creamy Cauliflower Chicken Alfredo with Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cauliflower Chicken Alfredo with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Chicken Alfredo with Zucchini Noodles

Enjoy a lighter twist on a classic Alfredo dish featuring tender chicken breast nestled on a bed of zucchini noodles, all smothered in a velvety cauliflower-based sauce. The dish is finished with aromatic garlic, a splash of olive oil, and a sprinkle of Parmesan cheese to elevate the flavors, making it a perfect balance of creamy and savory goodness.

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NUTRITION

374kcal
Protein
51.1g
Fat
12.7g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Zucchini

1 cup Cauliflower florets

1 Garlic Clove

1 teaspoon Olive Oil

1/2 cup Unsweetened Almond Milk

1 tablespoon Parmesan Cheese

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PREPARATION

  • 1

    Preheat a skillet over medium heat with the olive oil.

  • 2

    Season the chicken breast with salt and pepper. Sauté the chicken in the skillet until golden brown and cooked through, about 5-6 minutes per side. Remove and set aside.

  • 3

    In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant.

  • 4

    Steam or microwave the cauliflower until tender, then blend it with almond milk to create a smooth, creamy sauce. Return the blended sauce to the skillet and let it warm through.

  • 5

    Using a spiralizer or vegetable peeler, create zucchini noodles from the zucchini. Lightly sauté the zucchini noodles in the skillet for 1-2 minutes to warm them without overcooking.

  • 6

    Slice the cooked chicken into strips and return it to the skillet. Stir in the Parmesan cheese and mix well so that the sauce evenly coats the chicken and zucchini noodles.

  • 7

    Adjust seasoning with salt and pepper if needed. Serve immediately and enjoy your creamy, protein-packed meal.

Creamy Cauliflower Chicken Alfredo with Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cauliflower Chicken Alfredo with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Chicken Alfredo with Zucchini Noodles

Enjoy a lighter twist on a classic Alfredo dish featuring tender chicken breast nestled on a bed of zucchini noodles, all smothered in a velvety cauliflower-based sauce. The dish is finished with aromatic garlic, a splash of olive oil, and a sprinkle of Parmesan cheese to elevate the flavors, making it a perfect balance of creamy and savory goodness.

NUTRITION

374kcal
Protein
51.1g
Fat
12.7g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Zucchini

1 cup Cauliflower florets

1 Garlic Clove

1 teaspoon Olive Oil

1/2 cup Unsweetened Almond Milk

1 tablespoon Parmesan Cheese

PREPARATION

  • 1

    Preheat a skillet over medium heat with the olive oil.

  • 2

    Season the chicken breast with salt and pepper. Sauté the chicken in the skillet until golden brown and cooked through, about 5-6 minutes per side. Remove and set aside.

  • 3

    In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant.

  • 4

    Steam or microwave the cauliflower until tender, then blend it with almond milk to create a smooth, creamy sauce. Return the blended sauce to the skillet and let it warm through.

  • 5

    Using a spiralizer or vegetable peeler, create zucchini noodles from the zucchini. Lightly sauté the zucchini noodles in the skillet for 1-2 minutes to warm them without overcooking.

  • 6

    Slice the cooked chicken into strips and return it to the skillet. Stir in the Parmesan cheese and mix well so that the sauce evenly coats the chicken and zucchini noodles.

  • 7

    Adjust seasoning with salt and pepper if needed. Serve immediately and enjoy your creamy, protein-packed meal.