YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
Savor the comforting flavors of tender chicken breast paired with a silky, dairy-free cauliflower Alfredo sauce and fresh zucchini noodles. This dish blends creamy, savory, and lightly garlicky notes in a light yet satisfying meal that’s perfect for a balanced dinner.
INGREDIENTS
6 oz Chicken Breast
1 cup Cauliflower florets
1 medium Zucchini (spiralized into noodles)
1/2 cup Unsweetened Almond Milk
1 Tbsp Olive Oil
2 Tbsp Nutritional Yeast
2 cloves Garlic
1 small Onion
PREPARATION
Season the chicken breast with salt and pepper on both sides.
Heat olive oil in a skillet over medium heat and sear the chicken for about 4-5 minutes on each side until golden and cooked through. Remove and set aside.
In the same skillet, add diced onion and minced garlic. Sauté until translucent and fragrant.
Add cauliflower florets to the skillet and stir, letting them soften for about 4 minutes.
Pour in the unsweetened almond milk and sprinkle in the nutritional yeast. Stir well to create a creamy sauce over low heat; let it simmer for another 3-4 minutes.
Meanwhile, prepare zucchini noodles using a spiralizer. Quickly toss them in the skillet for 1-2 minutes just until slightly tender but retaining crunch.
Slice the chicken and add it back to the skillet, mixing to coat it in the creamy sauce.
Serve hot, ensuring a balanced scoop of zucchini noodles, chicken, and cauliflower Alfredo sauce on each plate.