NUTRITION

SERVINGS

INGREDIENTS

1 piece (150g) Chicken Breast

1 cup Cauliflower Florets (107g)

1 medium Zucchini (spiralized to noodles, ~196g)

1/2 cup Unsweetened Almond Milk

1 teaspoon Olive Oil

2 Garlic Cloves

1/4 cup Low-Sodium Chicken Broth

Salt & Pepper, to taste

1/2 teaspoon Italian Seasoning

PREPARATION

• 1

  Season the chicken breast with salt, pepper, and Italian seasoning.

• 2

  Heat olive oil in a skillet over medium heat. Sauté minced garlic until fragrant.

• 3

  Add the seasoned chicken breast and cook for 5-6 minutes per side until golden and cooked through. Remove and set aside.

• 4

  In the same skillet, add cauliflower florets and pour in the chicken broth and unsweetened almond milk. Bring to a simmer and let it cook for 5-7 minutes until the cauliflower is tender.

• 5

  Using an immersion blender, blend the cauliflower mixture until smooth and creamy to form your Alfredo sauce. Adjust seasoning with salt and pepper if necessary.

• 6

  Meanwhile, toss the zucchini noodles lightly in a separate pan over medium heat for 2-3 minutes, just until they are warmed but still firm.

• 7

  Slice the chicken breast into strips, then plate the zucchini noodles, top with chicken slices, and drizzle generously with the creamy cauliflower Alfredo sauce.

• 8

  Serve warm and enjoy your balanced, nutrient-packed meal.