NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1 cup Cauliflower florets

1/2 cup Unsweetened Almond Milk

1 tsp Olive Oil

1 medium Zucchini (spiralized)

1 tbsp Nutritional Yeast

1 clove Garlic

Salt and Pepper to taste

PREPARATION

• 1

  Preheat a skillet over medium heat and add the olive oil.

• 2

  Season the chicken breast with salt and pepper, then sear in the skillet until golden on both sides and cooked through, about 5-6 minutes per side. Remove and let rest.

• 3

  In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.

• 4

  Add the cauliflower florets and a splash of water; cover and steam for 5 minutes until tender.

• 5

  Transfer the steamed cauliflower and garlic to a blender, add unsweetened almond milk and nutritional yeast, and blend until smooth to create a creamy Alfredo sauce. Return the sauce to the skillet and warm it over low heat.

• 6

  While preparing the sauce, spiralize the zucchini into noodles. Lightly sauté the zucchini noodles in a separate pan for 1-2 minutes until just tender.

• 7

  Slice the rested chicken breast and plate on top of the zucchini noodles, then drizzle the creamy cauliflower Alfredo sauce over the chicken.

• 8

  Finish with additional salt and pepper if needed, and serve warm.