YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
Enjoy a delicious twist on the classic Alfredo dish with tender, juicy chicken breast paired with a creamy, velvety cauliflower sauce over fresh zucchini noodles. This wholesome meal is light yet satisfying, perfect for a balanced lunch or dinner that tantalizes your taste buds while keeping within your nutritional goals.
INGREDIENTS
4 oz Chicken Breast
1 cup Cauliflower
1 medium Zucchini (spiralized)
½ cup Unsweetened Almond Milk
2 tbsp Nutritional Yeast
1 tsp Olive Oil
1 clove Garlic
Salt & Pepper, Italian Seasoning to taste
PREPARATION
Season the chicken breast with salt, pepper, and a pinch of Italian seasoning.
Heat the olive oil in a skillet over medium heat and cook the chicken until nicely browned and cooked through, about 5-6 minutes per side. Remove and set aside.
In a blender, combine the cauliflower, unsweetened almond milk, nutritional yeast, garlic, salt, and pepper. Blend until smooth to create a creamy sauce.
Return the skillet to medium heat and pour in the cauliflower sauce. Simmer for 3-4 minutes, stirring frequently until the sauce thickens slightly.
Add the zucchini noodles to the skillet, tossing to coat them thoroughly with the sauce. Let them warm for 1-2 minutes, ensuring they remain slightly crisp.
Slice the cooked chicken breast and serve it over a bed of zucchini noodles with a generous drizzle of the creamy cauliflower Alfredo sauce.