YOUR SOLIN GENERATED RECIPE
Creamy High-Protein Cauliflower Carbonara with Chicken
Savor this innovative twist on classic carbonara that swaps out pasta for tender cauliflower florets and incorporates succulent chicken breast. The dish boasts a satisfyingly creamy texture enhanced by a delicate blend of egg and Parmesan, all finished with a drizzle of extra virgin olive oil for a silky mouthfeel. Perfect for any meal, this balanced plate delivers robust protein and flavorful nuance without compromising your nutritional goals.
INGREDIENTS
4 oz Chicken Breast
1 Large Egg
1 cup Cauliflower florets
1 tbsp Extra Virgin Olive Oil
2 tbsp Grated Parmesan Cheese
1 clove Garlic
1 small Onion
Salt & Pepper to taste
PREPARATION
Season the chicken breast lightly with salt and pepper. Sauté it in a non-stick skillet with half the olive oil over medium heat until the chicken is cooked through and lightly browned, about 5-6 minutes per side. Once done, remove the chicken and set aside.
In the same skillet, add the remaining olive oil and sauté minced garlic and finely chopped onion until fragrant and softened, about 2-3 minutes.
Add cauliflower florets to the skillet and cook until tender yet still retaining a slight bite, about 5-7 minutes. Season with a pinch of salt and pepper.
Meanwhile, in a small bowl, whisk together the egg and grated Parmesan cheese until well combined.
Cut the cooked chicken into bite-sized pieces and return to the skillet. Lower the heat to low, then gently stir in the egg and Parmesan mixture, stirring continuously to create a creamy sauce that lightly coats the chicken and cauliflower without scrambling the egg.
Remove from heat as soon as the sauce thickens enough to coat the ingredients. Adjust seasoning with additional salt and pepper if needed. Serve hot and enjoy your creamy, high-protein cauliflower carbonara with chicken.