NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower

1 medium Zucchini

1 tsp Olive Oil

2 tbsp Low-Fat Greek Yogurt

1 clove Garlic

Salt and Black Pepper to taste

1 tbsp Fresh Parsley

PREPARATION

• 1

  Preheat a skillet over medium heat and add olive oil.

• 2

  Season the chicken breast with salt and pepper, then cook in the skillet for about 5-7 minutes per side until fully cooked and lightly browned. Remove and let rest.

• 3

  In a blender, combine cauliflower, garlic, Greek yogurt, a pinch of salt and pepper, and a splash of water if needed. Blend until smooth to form a creamy sauce.

• 4

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

• 5

  Return the skillet (or use a new one) and lightly sauté the zucchini noodles for 1-2 minutes until just tender.

• 6

  Slice the cooked chicken breast into strips.

• 7

  Pour the blended cauliflower sauce into the skillet with zucchini noodles, warming gently over low heat. Stir to mix, then add the sliced chicken.

• 8

  Toss all ingredients together until evenly coated with the creamy sauce.

• 9

  Garnish with freshly chopped parsley and adjust seasonings as needed before serving.