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 light yet indulgent dinner featuring pan-seared chicken breast smothered in a silky cauliflower alfredo sauce, served atop a bed of fresh zucchini noodles. This dish marries the creaminess of Greek yogurt and steamed cauliflower with a hint of garlic and Parmesan for a satisfying, nutrient-packed meal.

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NUTRITION

328kcal
Protein
42.7g
Fat
10g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Cauliflower

1 medium Zucchini

1/4 cup Low-Fat Greek Yogurt

1/4 cup Chicken Broth

1 Garlic clove

1 tsp Olive Oil

1 tbsp Parmesan Cheese

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PREPARATION

  • 1

    Pat the chicken breast dry and season with salt and pepper as desired.

  • 2

    Heat the olive oil in a skillet over medium heat and sauté the chicken breast until fully cooked and golden on both sides, about 5-7 minutes per side. Remove and set aside.

  • 3

    Meanwhile, chop the cauliflower into florets and steam until very tender, about 8-10 minutes.

  • 4

    Place the steamed cauliflower, garlic clove, low-fat Greek yogurt, chicken broth, and Parmesan cheese in a blender. Blend until the sauce is completely smooth.

  • 5

    Return the sauce to a small saucepan over low heat and let it warm gently, stirring occasionally.

  • 6

    Using a spiralizer or vegetable peeler, create zucchini noodles from the medium zucchini. Add the noodles to the saucepan with the sauce and toss for 1-2 minutes until just warmed through, retaining a slight crunch.

  • 7

    Slice the cooked chicken breast and serve it atop the zucchini noodles drizzled with the creamy cauliflower alfredo sauce.

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 light yet indulgent dinner featuring pan-seared chicken breast smothered in a silky cauliflower alfredo sauce, served atop a bed of fresh zucchini noodles. This dish marries the creaminess of Greek yogurt and steamed cauliflower with a hint of garlic and Parmesan for a satisfying, nutrient-packed meal.

NUTRITION

328kcal
Protein
42.7g
Fat
10g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Cauliflower

1 medium Zucchini

1/4 cup Low-Fat Greek Yogurt

1/4 cup Chicken Broth

1 Garlic clove

1 tsp Olive Oil

1 tbsp Parmesan Cheese

PREPARATION

  • 1

    Pat the chicken breast dry and season with salt and pepper as desired.

  • 2

    Heat the olive oil in a skillet over medium heat and sauté the chicken breast until fully cooked and golden on both sides, about 5-7 minutes per side. Remove and set aside.

  • 3

    Meanwhile, chop the cauliflower into florets and steam until very tender, about 8-10 minutes.

  • 4

    Place the steamed cauliflower, garlic clove, low-fat Greek yogurt, chicken broth, and Parmesan cheese in a blender. Blend until the sauce is completely smooth.

  • 5

    Return the sauce to a small saucepan over low heat and let it warm gently, stirring occasionally.

  • 6

    Using a spiralizer or vegetable peeler, create zucchini noodles from the medium zucchini. Add the noodles to the saucepan with the sauce and toss for 1-2 minutes until just warmed through, retaining a slight crunch.

  • 7

    Slice the cooked chicken breast and serve it atop the zucchini noodles drizzled with the creamy cauliflower alfredo sauce.