YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
Savor a delicious and nutritious twist on the classic Alfredo by combining tender grilled chicken with a silky cauliflower alfredo sauce over fresh zucchini noodles. This dish boasts a hearty protein punch with a creamy, comforting texture and a medley of delicate herb notes, making it a satisfying meal ideal for dinner.
INGREDIENTS
6 oz Chicken Breast
1 cup Cauliflower Florets
1 medium Zucchini
1/4 cup Unsweetened Almond Milk
1 tbsp Olive Oil
2 cloves Garlic
Salt and Black Pepper to taste
1 tsp Italian Dried Herbs
PREPARATION
Season the chicken breast with salt, pepper, and half of the Italian dried herbs.
Heat half the olive oil in a skillet over medium heat and cook the chicken for about 5-6 minutes per side, or until fully cooked. Once done, set aside and slice into strips.
In a blender, combine the cauliflower florets, unsweetened almond milk, garlic, and remaining Italian herbs. Blend until smooth to create a creamy sauce.
Return the remaining olive oil to the pan and lightly sauté the zucchini noodles for 2-3 minutes until they are slightly tender but still retain their crunch.
Pour the cauliflower sauce over the zucchini noodles, stirring gently to combine and warm the sauce.
Add the sliced chicken on top of the zucchini noodles, letting the flavors meld for another minute on low heat.
Adjust seasoning with extra salt and pepper if needed, then serve immediately.