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

Enjoy a lighter twist on classic Alfredo with tender, herb-infused chicken breast served over a bed of zucchini noodles and smothered in a creamy, velvety cauliflower alfredo sauce. This dish brings together the warmth of savory chicken with the fresh, vibrant flavors of zucchini and the subtle creaminess of cauliflower, making it a delicious and satisfying meal perfect for any time of day.

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NUTRITION

347kcal
Protein
48.6g
Fat
11.6g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Zucchini

1 cup Cauliflower florets

1/4 cup Unsweetened Almond Milk

1 tsp Olive Oil

1 tbsp Grated Parmesan Cheese

1 Garlic clove

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast with salt and black pepper. Heat a non-stick skillet over medium heat with 1 teaspoon of olive oil and cook the chicken for about 6-7 minutes per side until it reaches an internal temperature of 165°F. Remove the chicken from the skillet and let it rest.

  • 2

    Using a spiralizer or vegetable peeler, create zucchini noodles from half a medium zucchini. Set aside.

  • 3

    Steam the cauliflower florets until tender (about 8-10 minutes). In a blender, combine the steamed cauliflower, unsweetened almond milk, garlic clove, and a pinch of salt and pepper. Blend until smooth and creamy.

  • 4

    Return the chicken to the pan on low heat and pour the cauliflower alfredo sauce over it. Allow the sauce to heat through, stirring gently to coat the chicken evenly.

  • 5

    Plate a portion of zucchini noodles, slice the chicken, and spoon the creamy sauce over the top. Sprinkle with grated Parmesan cheese. Serve warm.

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

Enjoy a lighter twist on classic Alfredo with tender, herb-infused chicken breast served over a bed of zucchini noodles and smothered in a creamy, velvety cauliflower alfredo sauce. This dish brings together the warmth of savory chicken with the fresh, vibrant flavors of zucchini and the subtle creaminess of cauliflower, making it a delicious and satisfying meal perfect for any time of day.

NUTRITION

347kcal
Protein
48.6g
Fat
11.6g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Zucchini

1 cup Cauliflower florets

1/4 cup Unsweetened Almond Milk

1 tsp Olive Oil

1 tbsp Grated Parmesan Cheese

1 Garlic clove

Salt and Black Pepper to taste

PREPARATION

  • 1

    Season the chicken breast with salt and black pepper. Heat a non-stick skillet over medium heat with 1 teaspoon of olive oil and cook the chicken for about 6-7 minutes per side until it reaches an internal temperature of 165°F. Remove the chicken from the skillet and let it rest.

  • 2

    Using a spiralizer or vegetable peeler, create zucchini noodles from half a medium zucchini. Set aside.

  • 3

    Steam the cauliflower florets until tender (about 8-10 minutes). In a blender, combine the steamed cauliflower, unsweetened almond milk, garlic clove, and a pinch of salt and pepper. Blend until smooth and creamy.

  • 4

    Return the chicken to the pan on low heat and pour the cauliflower alfredo sauce over it. Allow the sauce to heat through, stirring gently to coat the chicken evenly.

  • 5

    Plate a portion of zucchini noodles, slice the chicken, and spoon the creamy sauce over the top. Sprinkle with grated Parmesan cheese. Serve warm.