YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
Enjoy a luscious, nutrient-packed dish where tender chicken breast meets a velvety, cauliflower-based Alfredo sauce. Tossed with fresh zucchini noodles and seasoned with garlic and nutritional yeast, this dish offers a delightful blend of creamy textures and bright flavors, perfect for a healthy dinner that supports your protein and calorie goals.
INGREDIENTS
6 oz Chicken Breast
1 cup Cauliflower florets
1 medium Zucchini (spiralized)
1 tsp Olive Oil
1/4 cup Unsweetened Almond Milk
2 Tbsp Nutritional Yeast
1 Garlic clove
Salt & Pepper to taste
PREPARATION
Season the chicken breast with salt and pepper. Sauté it in a non-stick pan over medium heat with half the olive oil until fully cooked and lightly browned, about 5-7 minutes per side. Remove and set aside.
In the same pan, add the remaining olive oil and sauté the minced garlic until fragrant, about 30 seconds.
Add the cauliflower florets and cook for 4-5 minutes until slightly tender.
Pour in the unsweetened almond milk and sprinkle in the nutritional yeast. Let the mixture warm, stirring occasionally, then use an immersion blender (or transfer to a blender) to blend until smooth and creamy, forming your Alfredo sauce.
Return the chicken to the pan, slicing it into bite-sized pieces, and add the spiralized zucchini noodles. Gently toss everything together to coat with the creamy sauce. Season with additional salt and pepper if needed.
Heat for an extra 2 minutes until the zucchini noodles are just tender but not mushy. Serve immediately and enjoy!