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 savory twist on classic Alfredo with tender, pan-seared chicken served over vibrant zucchini noodles and a silky cauliflower sauce enriched with nutritional yeast. This dish is light yet satisfying, boasting a creamy texture and a well-balanced mix of protein and fresh vegetables.

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NUTRITION

364kcal
Protein
48.3g
Fat
10.9g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Cauliflower Florets

1 medium Zucchini

1/3 cup Unsweetened Almond Milk

2 tablespoons Nutritional Yeast

1 teaspoon Olive Oil

2 cloves Garlic

Salt, Pepper, and Italian Seasoning to taste

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and Italian seasoning. In a skillet, heat olive oil over medium heat and sear the chicken for about 5-6 minutes per side until cooked through. Remove from the pan and set aside.

  • 2

    Steam or boil the cauliflower florets for 8-10 minutes until tender.

  • 3

    In a blender, combine the steamed cauliflower, unsweetened almond milk, nutritional yeast, and garlic. Blend until smooth to form a creamy sauce. If needed, add a splash of water to adjust consistency.

  • 4

    Using a spiralizer (or a vegetable peeler), create zucchini noodles. Optionally, lightly sauté the zucchini noodles in the same skillet for 2-3 minutes to soften slightly, conserving their fresh crunch.

  • 5

    Slice the chicken breast into strips. Place the zucchini noodles on a serving plate, pour over the creamy cauliflower sauce, and top with the sliced chicken.

  • 6

    Garnish with a sprinkle of Italian seasoning and freshly ground pepper if desired. Serve 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

Enjoy a savory twist on classic Alfredo with tender, pan-seared chicken served over vibrant zucchini noodles and a silky cauliflower sauce enriched with nutritional yeast. This dish is light yet satisfying, boasting a creamy texture and a well-balanced mix of protein and fresh vegetables.

NUTRITION

364kcal
Protein
48.3g
Fat
10.9g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Cauliflower Florets

1 medium Zucchini

1/3 cup Unsweetened Almond Milk

2 tablespoons Nutritional Yeast

1 teaspoon Olive Oil

2 cloves Garlic

Salt, Pepper, and Italian Seasoning to taste

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and Italian seasoning. In a skillet, heat olive oil over medium heat and sear the chicken for about 5-6 minutes per side until cooked through. Remove from the pan and set aside.

  • 2

    Steam or boil the cauliflower florets for 8-10 minutes until tender.

  • 3

    In a blender, combine the steamed cauliflower, unsweetened almond milk, nutritional yeast, and garlic. Blend until smooth to form a creamy sauce. If needed, add a splash of water to adjust consistency.

  • 4

    Using a spiralizer (or a vegetable peeler), create zucchini noodles. Optionally, lightly sauté the zucchini noodles in the same skillet for 2-3 minutes to soften slightly, conserving their fresh crunch.

  • 5

    Slice the chicken breast into strips. Place the zucchini noodles on a serving plate, pour over the creamy cauliflower sauce, and top with the sliced chicken.

  • 6

    Garnish with a sprinkle of Italian seasoning and freshly ground pepper if desired. Serve immediately.