YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
Enjoy this satisfying and nourishing dish featuring tender grilled chicken breast paired with a luscious, creamy cauliflower Alfredo sauce and fresh zucchini noodles. This recipe brings together the aroma of roasted cauliflower and garlic, the zest of nutritional yeast, and the delicate bite of zucchini noodles for a meal that’s both nutritious and comforting.
INGREDIENTS
4 oz Chicken Breast
1 cup Cauliflower
1 medium Zucchini (spiralized into noodles)
1 tbsp Olive Oil
1/4 cup Unsweetened Almond Milk
2 tbsp Nutritional Yeast
2 cloves Garlic
Salt and Pepper (to taste)
PREPARATION
Season the chicken breast with salt and pepper.
Heat half of the olive oil in a skillet over medium-high heat. Sear the chicken breast on each side for about 3-4 minutes until golden, then reduce heat and cook through for an additional 4-5 minutes. Remove from heat and let rest before slicing.
In a small saucepan, heat the remaining olive oil over medium heat and sauté the minced garlic until fragrant.
Add the cauliflower florets and a splash of water to the pan, cover, and simmer for 8-10 minutes until the cauliflower is tender.
Transfer the softened cauliflower and garlic to a blender. Add the unsweetened almond milk and nutritional yeast, then blend until smooth and creamy. Season with salt and pepper as needed.
In the same skillet, add the zucchini noodles and lightly sauté for 2-3 minutes until just tender, retaining their crunch.
To serve, plate the zucchini noodles, spoon over the creamy cauliflower Alfredo sauce, and top with sliced chicken breast. Enjoy warm.