NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Cauliflower

1 medium Zucchini (spiralized)

1 tsp Olive Oil

1 clove Garlic, minced

1/4 cup Unsweetened Almond Milk

1 tbsp Nutritional Yeast

Salt, Pepper, Dried Basil to taste

PREPARATION

• 1

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

• 2

  Season the chicken breast with salt, pepper, and dried basil, then cook it in the skillet for about 5-6 minutes per side or until fully cooked and lightly golden. Remove and set aside.

• 3

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

• 4

  Add the chopped cauliflower to the skillet and stir, allowing it to soften slightly for about 3-4 minutes.

• 5

  Transfer the sautéed cauliflower and garlic to a blender along with the unsweetened almond milk and nutritional yeast. Blend until smooth to form a creamy sauce.

• 6

  Return the sauce to the skillet over low heat, allowing it to warm up gently.

• 7

  Add the spiralized zucchini noodles to the skillet and toss them in the sauce, cooking for 1-2 minutes until they are just tender but not mushy.

• 8

  Slice the cooked chicken breast and lay on top of the zucchini noodles coated in the creamy cauliflower Alfredo sauce.

• 9

  Finish with a light sprinkle of additional dried basil or seasoning of your choice, and serve warm.