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

Savor a comforting twist on a classic Alfredo with tender grilled chicken, silky pureed cauliflower, and fresh zucchini noodles. This dish brings together a creamy, light sauce bursting with natural flavor, perfectly balancing satisfying protein with vibrant vegetables for a guilt-free indulgence.

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NUTRITION

349kcal
Protein
45.6g
Fat
9.4g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower florets

1/4 cup Non-Fat Greek Yogurt

1 medium Zucchini (spiralized)

1 tsp Olive Oil

1 clove Garlic

1/4 cup Low-Sodium Chicken Broth

Salt and Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast with salt and pepper. Heat a non-stick skillet over medium heat with the olive oil and cook the chicken for about 5-6 minutes per side until it reaches an internal temperature of 165°F. Remove and set aside.

  • 2

    Steam the cauliflower florets and garlic (with the garlic crushed lightly) until soft, about 8-10 minutes. Transfer them to a blender along with the Greek yogurt and low-sodium chicken broth. Blend until smooth to create a light and creamy sauce.

  • 3

    In the same skillet over medium heat, lightly sauté the zucchini noodles for 1-2 minutes until just tender, retaining their crunch.

  • 4

    Slice the cooked chicken breast and plate it over the zucchini noodles. Warm the cauliflower Alfredo sauce if needed, and drizzle it over the chicken and noodles.

  • 5

    Finish with a sprinkle of salt and pepper to taste and 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

Savor a comforting twist on a classic Alfredo with tender grilled chicken, silky pureed cauliflower, and fresh zucchini noodles. This dish brings together a creamy, light sauce bursting with natural flavor, perfectly balancing satisfying protein with vibrant vegetables for a guilt-free indulgence.

NUTRITION

349kcal
Protein
45.6g
Fat
9.4g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower florets

1/4 cup Non-Fat Greek Yogurt

1 medium Zucchini (spiralized)

1 tsp Olive Oil

1 clove Garlic

1/4 cup Low-Sodium Chicken Broth

Salt and Pepper to taste

PREPARATION

  • 1

    Season the chicken breast with salt and pepper. Heat a non-stick skillet over medium heat with the olive oil and cook the chicken for about 5-6 minutes per side until it reaches an internal temperature of 165°F. Remove and set aside.

  • 2

    Steam the cauliflower florets and garlic (with the garlic crushed lightly) until soft, about 8-10 minutes. Transfer them to a blender along with the Greek yogurt and low-sodium chicken broth. Blend until smooth to create a light and creamy sauce.

  • 3

    In the same skillet over medium heat, lightly sauté the zucchini noodles for 1-2 minutes until just tender, retaining their crunch.

  • 4

    Slice the cooked chicken breast and plate it over the zucchini noodles. Warm the cauliflower Alfredo sauce if needed, and drizzle it over the chicken and noodles.

  • 5

    Finish with a sprinkle of salt and pepper to taste and serve immediately.