NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 cup chopped Cauliflower

1 medium Zucchini

2 cloves Garlic

1/2 cup Unsweetened Almond Milk

1/4 cup Non-fat Greek Yogurt

2 tbsp Parmesan Cheese

1 tsp Olive Oil

1/2 tsp Olive Oil

PREPARATION

• 1

  Preheat a skillet over medium heat and add 1 tsp olive oil.

• 2

  Season the chicken breast with salt and pepper (or your preferred seasoning) and cook it in the skillet until golden and no longer pink inside. Remove and set aside.

• 3

  In the same skillet, add minced garlic and sauté briefly until fragrant.

• 4

  Steam or microwave the cauliflower until tender, about 5-7 minutes.

• 5

  Once the cauliflower is soft, blend it with unsweetened almond milk and non-fat Greek yogurt until smooth to form your creamy sauce.

• 6

  Return the skillet to medium heat, add the blended sauce, and stir in grated Parmesan cheese. Allow the sauce to heat through.

• 7

  Using a spiralizer or peeler, create zucchini noodles, then add them to the skillet. Toss gently to coat in the sauce.

• 8

  Slice the cooked chicken and place it on top of the zucchini noodles with the creamy cauliflower Alfredo sauce.

• 9

  If needed, add the extra 1/2 tsp olive oil for a richer finish. Serve warm.