YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
A satisfying, nutrient-dense dish featuring tender chicken breast served over a bed of zucchini noodles and smothered in a silky, creamy cauliflower Alfredo sauce. This comforting meal delivers a delightful blend of savory flavors with a light, creamy texture that makes it perfect for any time of day.
INGREDIENTS
4 oz Chicken Breast
1 cup Cauliflower Florets
1 medium Zucchini (spiralized)
1/4 cup Unsweetened Almond Milk
2 tsp Olive Oil
1 Garlic Clove
1 tbsp Nutritional Yeast
Salt & Pepper to taste
PREPARATION
Season the chicken breast with salt and pepper. Heat 1 teaspoon of olive oil in a skillet over medium heat and cook the chicken for about 5-6 minutes per side until fully cooked and lightly browned. Remove from skillet and let rest.
In a blender, combine the cauliflower florets, unsweetened almond milk, garlic, and nutritional yeast. Blend until completely smooth, creating your creamy sauce. Season with salt and pepper to taste.
In the same skillet, add the remaining teaspoon of olive oil and lightly sauté the spiralized zucchini noodles for 1-2 minutes until just tender but still retaining a crunch.
Slice the chicken breast into strips. Return the zucchini noodles to the skillet and pour in the creamy cauliflower sauce. Warm through on low heat, stirring gently.
Serve the creamy cauliflower Alfredo chicken over the zucchini noodles and enjoy a light yet satisfying, protein-packed meal.