Creamy Cauliflower Alfredo Chicken with Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cauliflower Alfredo Chicken with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Alfredo Chicken with Zucchini Noodles

Enjoy this satisfying and light dish featuring tender, seasoned chicken breast topped with a velvety, dairy-free cauliflower Alfredo sauce served over freshly spiralized zucchini noodles. The flavors meld perfectly into a creamy, comforting meal that's both nutritious and delicious.

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NUTRITION

319kcal
Protein
46.8g
Fat
10.3g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Cauliflower Florets

1 cup Zucchini Noodles

1/2 cup Cauliflower (for Sauce)

1/4 cup Unsweetened Almond Milk

1 tbsp Nutritional Yeast

1 tsp Olive Oil

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and any other preferred herbs.

  • 2

    Heat the olive oil in a skillet over medium heat and cook the chicken for about 5-6 minutes per side until fully cooked and golden.

  • 3

    Meanwhile, lightly steam the extra cauliflower reserved for the sauce until very tender.

  • 4

    In a blender, combine the steamed cauliflower, unsweetened almond milk, nutritional yeast, and a pinch of salt. Blend until smooth to create a creamy Alfredo sauce.

  • 5

    Using a spiralizer or vegetable peeler, prepare zucchini noodles. Quickly sauté the noodles in the same skillet for 1-2 minutes until just tender, retaining a slight crunch.

  • 6

    Plate the zucchini noodles, place sliced chicken breast on top, and drizzle generously with the creamy cauliflower Alfredo sauce. Serve immediately.

Creamy Cauliflower Alfredo Chicken with Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cauliflower Alfredo Chicken with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Alfredo Chicken with Zucchini Noodles

Enjoy this satisfying and light dish featuring tender, seasoned chicken breast topped with a velvety, dairy-free cauliflower Alfredo sauce served over freshly spiralized zucchini noodles. The flavors meld perfectly into a creamy, comforting meal that's both nutritious and delicious.

NUTRITION

319kcal
Protein
46.8g
Fat
10.3g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Cauliflower Florets

1 cup Zucchini Noodles

1/2 cup Cauliflower (for Sauce)

1/4 cup Unsweetened Almond Milk

1 tbsp Nutritional Yeast

1 tsp Olive Oil

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and any other preferred herbs.

  • 2

    Heat the olive oil in a skillet over medium heat and cook the chicken for about 5-6 minutes per side until fully cooked and golden.

  • 3

    Meanwhile, lightly steam the extra cauliflower reserved for the sauce until very tender.

  • 4

    In a blender, combine the steamed cauliflower, unsweetened almond milk, nutritional yeast, and a pinch of salt. Blend until smooth to create a creamy Alfredo sauce.

  • 5

    Using a spiralizer or vegetable peeler, prepare zucchini noodles. Quickly sauté the noodles in the same skillet for 1-2 minutes until just tender, retaining a slight crunch.

  • 6

    Plate the zucchini noodles, place sliced chicken breast on top, and drizzle generously with the creamy cauliflower Alfredo sauce. Serve immediately.