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 satisfying twist on a classic creamy Alfredo using pureed cauliflower for a velvety sauce over tender grilled chicken and vibrant zucchini noodles. Each bite blends savory herbs with the freshness of zucchini, making it a light yet protein-packed meal perfect for dinner.

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NUTRITION

338kcal
Protein
48.8g
Fat
12.7g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Cauliflower Florets

1 medium Zucchini (spiralized)

1/4 cup Unsweetened Almond Milk

2 tbsp Parmesan Cheese

1 tsp Olive Oil

1 Garlic Clove

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast with salt and pepper. Heat the olive oil in a pan over medium heat and cook the chicken for about 5-6 minutes per side or until cooked through. Remove and set aside.

  • 2

    Steam the cauliflower florets until tender, about 8-10 minutes.

  • 3

    In a blender, combine the steamed cauliflower, unsweetened almond milk, grated Parmesan cheese, and garlic. Blend until smooth to create your creamy Alfredo sauce. Taste and adjust seasoning if necessary.

  • 4

    Using a spiralizer, turn the medium zucchini into noodles. If preferred, quickly sauté the zucchini noodles in the pan for 1-2 minutes to warm them slightly, or keep them raw for extra crunch.

  • 5

    Slice the cooked chicken breast into strips. Plate the zucchini noodles, top with sliced chicken, and drizzle the creamy cauliflower Alfredo sauce over the top.

  • 6

    Serve immediately and enjoy your balanced, 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 satisfying twist on a classic creamy Alfredo using pureed cauliflower for a velvety sauce over tender grilled chicken and vibrant zucchini noodles. Each bite blends savory herbs with the freshness of zucchini, making it a light yet protein-packed meal perfect for dinner.

NUTRITION

338kcal
Protein
48.8g
Fat
12.7g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Cauliflower Florets

1 medium Zucchini (spiralized)

1/4 cup Unsweetened Almond Milk

2 tbsp Parmesan Cheese

1 tsp Olive Oil

1 Garlic Clove

Salt and Black Pepper to taste

PREPARATION

  • 1

    Season the chicken breast with salt and pepper. Heat the olive oil in a pan over medium heat and cook the chicken for about 5-6 minutes per side or until cooked through. Remove and set aside.

  • 2

    Steam the cauliflower florets until tender, about 8-10 minutes.

  • 3

    In a blender, combine the steamed cauliflower, unsweetened almond milk, grated Parmesan cheese, and garlic. Blend until smooth to create your creamy Alfredo sauce. Taste and adjust seasoning if necessary.

  • 4

    Using a spiralizer, turn the medium zucchini into noodles. If preferred, quickly sauté the zucchini noodles in the pan for 1-2 minutes to warm them slightly, or keep them raw for extra crunch.

  • 5

    Slice the cooked chicken breast into strips. Plate the zucchini noodles, top with sliced chicken, and drizzle the creamy cauliflower Alfredo sauce over the top.

  • 6

    Serve immediately and enjoy your balanced, protein-rich meal.