NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

1 cup Cauliflower

1/2 cup Unsweetened Almond Milk

1 tbsp Nutritional Yeast

1 medium Zucchini (spiralized)

1 tsp Olive Oil

2 tbsp Grated Parmesan Cheese

2 Garlic cloves

Salt & Pepper to taste

PREPARATION

• 1

  Preheat a skillet over medium heat and add olive oil.

• 2

  Season the chicken breast with salt and pepper. Sauté the chicken until cooked through, about 5-6 minutes per side. Remove and set aside.

• 3

  Add minced garlic to the skillet and sauté for about 30 seconds, then add cauliflower florets. Sauté for 3-4 minutes until slightly softened.

• 4

  Pour in the almond milk and sprinkle in the nutritional yeast. Stir well to combine and let simmer for 2-3 minutes to create a creamy sauce.

• 5

  Use a blender or immersion blender to blend the cauliflower mixture until smooth and creamy. Return the sauce to the skillet and heat through.

• 6

  Stir in the grated Parmesan cheese until melted and the sauce thickens slightly. Adjust seasoning with salt and pepper as needed.

• 7

  Add the cooked chicken back into the skillet, coating it with the creamy sauce.

• 8

  Serve the chicken and sauce over a bed of freshly spiralized zucchini noodles.

• 9

  Garnish with additional Parmesan cheese or fresh herbs if desired, and enjoy your meal.