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 a deliciously light yet satisfying plate featuring tender grilled chicken tossed with a luxurious, dairy-free cauliflower alfredo sauce over a bed of fresh zucchini noodles. This meal packs a punch of flavor with a creamy texture and a hint of garlic and nutritional yeast, offering a wholesome touch for any mealtime.

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NUTRITION

335kcal
Protein
38.6g
Fat
14.5g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Zucchini (spiralized)

1 cup Cauliflower Florets

1/4 cup Unsweetened Almond Milk

1 Garlic Clove

2 teaspoons Olive Oil

1 tablespoon Nutritional Yeast

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PREPARATION

  • 1

    Season the chicken breast with salt and pepper. In a skillet, heat 1 teaspoon of olive oil over medium heat and cook the chicken until browned and fully cooked, about 5-7 minutes per side. Set aside and slice into strips.

  • 2

    Steam the cauliflower florets until very tender, about 8-10 minutes.

  • 3

    While the cauliflower steams, spiralize the zucchini to form noodles and set aside.

  • 4

    In a blender, combine the steamed cauliflower, garlic clove, unsweetened almond milk, nutritional yeast, and a pinch of Italian herbs if desired. Blend until smooth to create a creamy sauce.

  • 5

    In a clean pan, heat the remaining teaspoon of olive oil. Add the zucchini noodles and gently sauté for 2-3 minutes until just tender.

  • 6

    Return the sliced chicken to the pan and pour the blended cauliflower alfredo sauce over the top. Stir gently to combine and warm through, about 2 minutes.

  • 7

    Season with additional salt and pepper to taste, then serve warm.

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 a deliciously light yet satisfying plate featuring tender grilled chicken tossed with a luxurious, dairy-free cauliflower alfredo sauce over a bed of fresh zucchini noodles. This meal packs a punch of flavor with a creamy texture and a hint of garlic and nutritional yeast, offering a wholesome touch for any mealtime.

NUTRITION

335kcal
Protein
38.6g
Fat
14.5g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Zucchini (spiralized)

1 cup Cauliflower Florets

1/4 cup Unsweetened Almond Milk

1 Garlic Clove

2 teaspoons Olive Oil

1 tablespoon Nutritional Yeast

PREPARATION

  • 1

    Season the chicken breast with salt and pepper. In a skillet, heat 1 teaspoon of olive oil over medium heat and cook the chicken until browned and fully cooked, about 5-7 minutes per side. Set aside and slice into strips.

  • 2

    Steam the cauliflower florets until very tender, about 8-10 minutes.

  • 3

    While the cauliflower steams, spiralize the zucchini to form noodles and set aside.

  • 4

    In a blender, combine the steamed cauliflower, garlic clove, unsweetened almond milk, nutritional yeast, and a pinch of Italian herbs if desired. Blend until smooth to create a creamy sauce.

  • 5

    In a clean pan, heat the remaining teaspoon of olive oil. Add the zucchini noodles and gently sauté for 2-3 minutes until just tender.

  • 6

    Return the sliced chicken to the pan and pour the blended cauliflower alfredo sauce over the top. Stir gently to combine and warm through, about 2 minutes.

  • 7

    Season with additional salt and pepper to taste, then serve warm.