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

A light yet satisfying dish featuring tender chicken breast in a velvety cauliflower alfredo sauce, tossed with fresh zucchini noodles. The blend of savory garlic, olive oil, and a hint of nutritional yeast creates an indulgent feel while keeping it clean and balanced.

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NUTRITION

372kcal
Protein
46.2g
Fat
14.5g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower Florets

1.5 cups Zucchini Noodles

1 clove Garlic, minced

0.5 cup Unsweetened Almond Milk

1.5 tsp Olive Oil

2 tbsp Nutritional Yeast

Salt & Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast with salt and pepper on both sides.

  • 2

    In a skillet over medium heat, warm the olive oil and sauté the minced garlic until fragrant, about 1 minute.

  • 3

    Add the chicken breast to the skillet and cook for approximately 5-6 minutes per side, or until fully cooked and golden brown. Remove the chicken and set aside.

  • 4

    In a blender, combine the cauliflower florets, unsweetened almond milk, nutritional yeast, and a pinch of salt and pepper. Blend until smooth to create a creamy sauce.

  • 5

    Return the sauce to the skillet and warm it over medium-low heat. Adjust seasoning as needed.

  • 6

    Add the zucchini noodles to the pan and toss to coat in the sauce. Warm for 2 minutes until the noodles begin to soften but remain slightly firm.

  • 7

    Slice the chicken breast and serve atop the zucchini noodles, drizzling with the remaining cauliflower alfredo sauce. Enjoy 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

A light yet satisfying dish featuring tender chicken breast in a velvety cauliflower alfredo sauce, tossed with fresh zucchini noodles. The blend of savory garlic, olive oil, and a hint of nutritional yeast creates an indulgent feel while keeping it clean and balanced.

NUTRITION

372kcal
Protein
46.2g
Fat
14.5g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower Florets

1.5 cups Zucchini Noodles

1 clove Garlic, minced

0.5 cup Unsweetened Almond Milk

1.5 tsp Olive Oil

2 tbsp Nutritional Yeast

Salt & Pepper to taste

PREPARATION

  • 1

    Season the chicken breast with salt and pepper on both sides.

  • 2

    In a skillet over medium heat, warm the olive oil and sauté the minced garlic until fragrant, about 1 minute.

  • 3

    Add the chicken breast to the skillet and cook for approximately 5-6 minutes per side, or until fully cooked and golden brown. Remove the chicken and set aside.

  • 4

    In a blender, combine the cauliflower florets, unsweetened almond milk, nutritional yeast, and a pinch of salt and pepper. Blend until smooth to create a creamy sauce.

  • 5

    Return the sauce to the skillet and warm it over medium-low heat. Adjust seasoning as needed.

  • 6

    Add the zucchini noodles to the pan and toss to coat in the sauce. Warm for 2 minutes until the noodles begin to soften but remain slightly firm.

  • 7

    Slice the chicken breast and serve atop the zucchini noodles, drizzling with the remaining cauliflower alfredo sauce. Enjoy immediately.