NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1.5 cups Cauliflower

2 tsp Olive Oil

2 oz Light Cream Cheese

1/2 cup Unsweetened Almond Milk

2 tbsp Grated Parmesan Cheese

1 clove Garlic

2 tbsp Fresh Mixed Herbs (Basil & Parsley)

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F. Line a baking sheet with parchment paper.

• 2

  Toss the cauliflower florets with 1 tsp olive oil, salt, and pepper. Spread evenly on the baking sheet.

• 3

  Season the chicken breast with salt, pepper, and chopped herbs. Drizzle with the remaining 1 tsp olive oil.

• 4

  Place the chicken on the baking sheet alongside the cauliflower. Roast in the oven for 20-25 minutes, or until the chicken is fully cooked and the cauliflower is tender and slightly browned.

• 5

  While the chicken and cauliflower roast, prepare the creamy sauce in a small saucepan over medium heat. Mince the garlic and sauté briefly until fragrant.

• 6

  Add the light cream cheese and unsweetened almond milk to the saucepan, stirring continuously until the mixture becomes smooth and slightly thickened.

• 7

  Mix in the grated Parmesan cheese and remaining chopped herbs, then season with a pinch of salt and pepper. Remove from heat once the sauce reaches a creamy consistency.

• 8

  Slice the roasted chicken into strips. Combine the roasted cauliflower with the chicken slices on a plate, then drizzle generously with the herb-infused creamy sauce.

• 9

  Serve warm and enjoy this nutritious twist on classic Alfredo.