Creamy Cauliflower Chicken Alfredo with Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cauliflower Chicken Alfredo with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Chicken Alfredo with Zucchini Noodles

Enjoy a light yet satisfying twist on classic Alfredo with tender chicken breast, a velvety cauliflower cream sauce, and refreshing zucchini noodles. This dish balances creamy comfort with lean protein, offering a nutritious meal ideal for a wholesome dinner.

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NUTRITION

324kcal
Protein
43.1g
Fat
10.6g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Cauliflower

1 medium Zucchini (spiralized)

1/2 cup Unsweetened Almond Milk

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1 Garlic Clove

Salt and Pepper to taste

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PREPARATION

  • 1

    Start by spiralizing the zucchini to create zucchini noodles and set aside.

  • 2

    Cut the cauliflower into florets. Steam or boil until tender, about 8-10 minutes.

  • 3

    While the cauliflower is cooking, season the chicken breast with salt and pepper. In a skillet, heat olive oil over medium heat and cook the chicken breast for about 6-7 minutes per side until fully cooked. Once cooked, slice into strips.

  • 4

    In a blender, combine the cooked cauliflower, unsweetened almond milk, Greek yogurt, and garlic. Blend until smooth to form a creamy sauce. Adjust seasoning with salt and pepper.

  • 5

    Return the sauce to the skillet over low heat and allow it to warm gently. Toss in the zucchini noodles, stirring to coat them evenly with the sauce. Heat for 1-2 minutes to warm the noodles without making them mushy.

  • 6

    Plate the zucchini noodles with the creamy sauce and top with sliced chicken. Serve immediately and enjoy your light yet satisfying meal.

Creamy Cauliflower Chicken Alfredo with Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cauliflower Chicken Alfredo with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Chicken Alfredo with Zucchini Noodles

Enjoy a light yet satisfying twist on classic Alfredo with tender chicken breast, a velvety cauliflower cream sauce, and refreshing zucchini noodles. This dish balances creamy comfort with lean protein, offering a nutritious meal ideal for a wholesome dinner.

NUTRITION

324kcal
Protein
43.1g
Fat
10.6g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Cauliflower

1 medium Zucchini (spiralized)

1/2 cup Unsweetened Almond Milk

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1 Garlic Clove

Salt and Pepper to taste

PREPARATION

  • 1

    Start by spiralizing the zucchini to create zucchini noodles and set aside.

  • 2

    Cut the cauliflower into florets. Steam or boil until tender, about 8-10 minutes.

  • 3

    While the cauliflower is cooking, season the chicken breast with salt and pepper. In a skillet, heat olive oil over medium heat and cook the chicken breast for about 6-7 minutes per side until fully cooked. Once cooked, slice into strips.

  • 4

    In a blender, combine the cooked cauliflower, unsweetened almond milk, Greek yogurt, and garlic. Blend until smooth to form a creamy sauce. Adjust seasoning with salt and pepper.

  • 5

    Return the sauce to the skillet over low heat and allow it to warm gently. Toss in the zucchini noodles, stirring to coat them evenly with the sauce. Heat for 1-2 minutes to warm the noodles without making them mushy.

  • 6

    Plate the zucchini noodles with the creamy sauce and top with sliced chicken. Serve immediately and enjoy your light yet satisfying meal.