NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower Florets

1 medium Zucchini (spiralized into noodles)

1/2 cup Unsweetened Almond Milk

2 tsp Olive Oil

2 tbsp Nutritional Yeast

1/4 cup Chopped Onion

1 clove Garlic

Salt and Pepper to taste

PREPARATION

• 1

  Season the chicken breast with salt and pepper. In a medium skillet over medium heat, add 1 teaspoon of olive oil and cook the chicken until golden and cooked through, about 5-7 minutes per side. Remove from skillet and set aside.

• 2

  In the same skillet, add the remaining olive oil and sauté the chopped onion and minced garlic until translucent and fragrant, about 2-3 minutes.

• 3

  Add the cauliflower florets to the skillet and cook for another 4-5 minutes until slightly tender.

• 4

  Pour in the unsweetened almond milk and sprinkle in the nutritional yeast. Stir to combine, then let simmer for a few minutes to allow the flavors to meld and the sauce to thicken slightly.

• 5

  Using an immersion blender or transferring to a blender, blend the cauliflower mixture until smooth and creamy. Return the sauce to the skillet and adjust seasoning with salt and pepper if needed.

• 6

  Add the spiralized zucchini noodles to the skillet and gently toss to coat them in the creamy sauce. Allow the zucchini noodles to warm, about 1-2 minutes, ensuring they remain firm and not overly soft.

• 7

  Slice the cooked chicken breast and serve it atop the zucchini noodles, drizzling any remaining sauce over the top.

• 8

  Serve warm and enjoy your Creamy Cauliflower Alfredo Chicken with Zucchini Noodles.