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 light yet satisfying dish where tender chicken breast meets a creamy, dairy-free cauliflower Alfredo sauce, tossed with fresh, spiralized zucchini noodles. This dish is designed to deliver a balanced, protein-rich meal with vibrant flavors and a velvety sauce that coats every bite.

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NUTRITION

346kcal
Protein
37.1g
Fat
12.8g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower Florets (roasting)

1 cup Cauliflower Florets (for sauce)

1 medium Zucchini (spiralized)

1/2 cup Unsweetened Almond Milk

2 Tbsp Nutritional Yeast

2 tsp Olive Oil

1 clove Garlic (minced)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the first cup of cauliflower florets with a drizzle of olive oil, salt, and pepper, then roast on a baking sheet for 20 minutes until tender and slightly browned.

  • 2

    Season the chicken breast with salt, pepper, and your preferred herbs. In a skillet over medium heat, add a small bit of olive oil and sear the chicken for about 5-6 minutes per side until cooked through. Once done, slice the chicken into strips.

  • 3

    Meanwhile, steam the second cup of cauliflower florets until very tender (about 8-10 minutes). Transfer the steamed cauliflower to a blender along with unsweetened almond milk, nutritional yeast, and minced garlic. Blend until smooth to create a creamy Alfredo sauce. Adjust seasoning with salt and pepper to taste.

  • 4

    Using a spiralizer or vegetable peeler, create zucchini noodles from the medium zucchini. Place the zucchini noodles in a bowl.

  • 5

    In the same skillet, gently heat the zucchini noodles for 1-2 minutes until just warmed. Pour in the creamy cauliflower sauce and mix well to coat the noodles.

  • 6

    Plate the zucchini noodles, top with the roasted cauliflower and sliced chicken, and drizzle any remaining sauce over the top. Serve immediately and enjoy your flavorful, protein-rich meal.

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 light yet satisfying dish where tender chicken breast meets a creamy, dairy-free cauliflower Alfredo sauce, tossed with fresh, spiralized zucchini noodles. This dish is designed to deliver a balanced, protein-rich meal with vibrant flavors and a velvety sauce that coats every bite.

NUTRITION

346kcal
Protein
37.1g
Fat
12.8g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower Florets (roasting)

1 cup Cauliflower Florets (for sauce)

1 medium Zucchini (spiralized)

1/2 cup Unsweetened Almond Milk

2 Tbsp Nutritional Yeast

2 tsp Olive Oil

1 clove Garlic (minced)

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the first cup of cauliflower florets with a drizzle of olive oil, salt, and pepper, then roast on a baking sheet for 20 minutes until tender and slightly browned.

  • 2

    Season the chicken breast with salt, pepper, and your preferred herbs. In a skillet over medium heat, add a small bit of olive oil and sear the chicken for about 5-6 minutes per side until cooked through. Once done, slice the chicken into strips.

  • 3

    Meanwhile, steam the second cup of cauliflower florets until very tender (about 8-10 minutes). Transfer the steamed cauliflower to a blender along with unsweetened almond milk, nutritional yeast, and minced garlic. Blend until smooth to create a creamy Alfredo sauce. Adjust seasoning with salt and pepper to taste.

  • 4

    Using a spiralizer or vegetable peeler, create zucchini noodles from the medium zucchini. Place the zucchini noodles in a bowl.

  • 5

    In the same skillet, gently heat the zucchini noodles for 1-2 minutes until just warmed. Pour in the creamy cauliflower sauce and mix well to coat the noodles.

  • 6

    Plate the zucchini noodles, top with the roasted cauliflower and sliced chicken, and drizzle any remaining sauce over the top. Serve immediately and enjoy your flavorful, protein-rich meal.