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 satisfying bowl of tender chicken breast paired with velvety cauliflower alfredo sauce tossed in fresh zucchini noodles. The creamy sauce, enriched with almond milk and nutritional yeast, elevates this dish to a comforting, yet health-conscious meal perfect for dinner.

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NUTRITION

357kcal
Protein
46.3g
Fat
10.8g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1.5 cups Cauliflower florets

1 medium Zucchini (spiralized)

1/2 cup Unsweetened Almond Milk

2 tbsp Nutritional Yeast

1 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast with salt and pepper. In a skillet, heat olive oil over medium heat and cook the chicken until golden and fully cooked, about 5-6 minutes per side. Remove and let rest.

  • 2

    In a saucepan, add the cauliflower florets and garlic with a splash of water. Steam until very tender, about 8 minutes.

  • 3

    Transfer the steamed cauliflower and garlic to a blender along with unsweetened almond milk and nutritional yeast. Blend until smooth to create a creamy alfredo sauce. Adjust salt and pepper to taste.

  • 4

    Using a spiralizer or vegetable peeler, create zucchini noodles from the medium zucchini.

  • 5

    Return the chicken to the skillet, and add the zucchini noodles. Pour the cauliflower alfredo sauce over the chicken and noodles. Cook gently for 2-3 minutes until the zucchini noodles are slightly tender and well coated with the sauce.

  • 6

    Slice the chicken and serve it over the zucchini noodles with the creamy sauce drizzled on top.

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 satisfying bowl of tender chicken breast paired with velvety cauliflower alfredo sauce tossed in fresh zucchini noodles. The creamy sauce, enriched with almond milk and nutritional yeast, elevates this dish to a comforting, yet health-conscious meal perfect for dinner.

NUTRITION

357kcal
Protein
46.3g
Fat
10.8g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1.5 cups Cauliflower florets

1 medium Zucchini (spiralized)

1/2 cup Unsweetened Almond Milk

2 tbsp Nutritional Yeast

1 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Season the chicken breast with salt and pepper. In a skillet, heat olive oil over medium heat and cook the chicken until golden and fully cooked, about 5-6 minutes per side. Remove and let rest.

  • 2

    In a saucepan, add the cauliflower florets and garlic with a splash of water. Steam until very tender, about 8 minutes.

  • 3

    Transfer the steamed cauliflower and garlic to a blender along with unsweetened almond milk and nutritional yeast. Blend until smooth to create a creamy alfredo sauce. Adjust salt and pepper to taste.

  • 4

    Using a spiralizer or vegetable peeler, create zucchini noodles from the medium zucchini.

  • 5

    Return the chicken to the skillet, and add the zucchini noodles. Pour the cauliflower alfredo sauce over the chicken and noodles. Cook gently for 2-3 minutes until the zucchini noodles are slightly tender and well coated with the sauce.

  • 6

    Slice the chicken and serve it over the zucchini noodles with the creamy sauce drizzled on top.