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 delightful harmony of tender chicken breast layered atop a silky, cauliflower-based Alfredo sauce, artfully tossed with fresh zucchini noodles. This dish offers a nutrient-dense, velvety blend of flavors that balances the creaminess of the sauce with the brightness of zucchini and garlic, creating a satisfying meal perfect for a light dinner.

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NUTRITION

300kcal
Protein
41.7g
Fat
11.2g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Cauliflower Florets

1 cup Zucchini Noodles

1/4 cup Unsweetened Almond Milk

1 clove Garlic

2 tsp Olive Oil

2 tbsp Plain Non-fat Greek Yogurt

1 tbsp Grated Parmesan Cheese

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PREPARATION

  • 1

    Season the chicken breast lightly with salt and pepper.

  • 2

    Heat one teaspoon of olive oil in a skillet over medium heat and cook the chicken for about 5-6 minutes per side, until fully cooked and lightly golden. Remove and set aside.

  • 3

    In a blender, combine the cauliflower florets, almond milk, garlic, and Greek yogurt. Blend until smooth to create a creamy sauce.

  • 4

    In the skillet, add the remaining teaspoon of olive oil over medium heat and gently sauté the zucchini noodles for 2-3 minutes until slightly tender but still crisp.

  • 5

    Pour the blended cauliflower sauce into the skillet with the zucchini noodles and stir to coat evenly. Let the sauce warm through for about 2 minutes.

  • 6

    Slice the cooked chicken breast and place it on top of the sauced zucchini noodles.

  • 7

    Finish with a sprinkle of grated Parmesan cheese and serve immediately.

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 delightful harmony of tender chicken breast layered atop a silky, cauliflower-based Alfredo sauce, artfully tossed with fresh zucchini noodles. This dish offers a nutrient-dense, velvety blend of flavors that balances the creaminess of the sauce with the brightness of zucchini and garlic, creating a satisfying meal perfect for a light dinner.

NUTRITION

300kcal
Protein
41.7g
Fat
11.2g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Cauliflower Florets

1 cup Zucchini Noodles

1/4 cup Unsweetened Almond Milk

1 clove Garlic

2 tsp Olive Oil

2 tbsp Plain Non-fat Greek Yogurt

1 tbsp Grated Parmesan Cheese

PREPARATION

  • 1

    Season the chicken breast lightly with salt and pepper.

  • 2

    Heat one teaspoon of olive oil in a skillet over medium heat and cook the chicken for about 5-6 minutes per side, until fully cooked and lightly golden. Remove and set aside.

  • 3

    In a blender, combine the cauliflower florets, almond milk, garlic, and Greek yogurt. Blend until smooth to create a creamy sauce.

  • 4

    In the skillet, add the remaining teaspoon of olive oil over medium heat and gently sauté the zucchini noodles for 2-3 minutes until slightly tender but still crisp.

  • 5

    Pour the blended cauliflower sauce into the skillet with the zucchini noodles and stir to coat evenly. Let the sauce warm through for about 2 minutes.

  • 6

    Slice the cooked chicken breast and place it on top of the sauced zucchini noodles.

  • 7

    Finish with a sprinkle of grated Parmesan cheese and serve immediately.