NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower Florets

1/2 cup Unsweetened Almond Milk

2 tbsp Nutritional Yeast

1 medium Zucchini

1 tsp Olive Oil

2 cloves Garlic

Salt & Pepper to taste

Italian Herbs to taste

PREPARATION

• 1

  Season the chicken breast with salt, pepper, and a pinch of Italian herbs. In a skillet, heat the olive oil over medium heat and sauté the chicken until fully cooked, about 5-7 minutes per side. Remove and set aside.

• 2

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

• 3

  Return the sauce to the skillet and warm over medium-low heat. Season with additional salt, pepper, and Italian herbs to taste.

• 4

  Using a spiralizer or peeler, create zucchini noodles from the medium zucchini. Add the zucchini noodles to the skillet and gently toss to coat with the cauliflower Alfredo sauce. Allow the noodles to heat for 2-3 minutes without overcooking to maintain a firm texture.

• 5

  Slice the cooked chicken breast into strips and arrange on top of the zucchini noodles. Drizzle any remaining sauce over the chicken.

• 6

  Serve immediately, enjoying a deliciously creamy, low-carb Alfredo dish that fits your protein and calorie goals.