Creamy Cauliflower Alfredo Chicken with Zucchini Noodles

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

Creamy Cauliflower Alfredo Chicken with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Alfredo Chicken with Zucchini Noodles

Enjoy a velvety, guilt-free Alfredo sauce made from cauliflower blended to creamy perfection, tossed with zucchini noodles and perfectly seared chicken. This dish delivers a satisfying blend of lean protein, tender vegetables, and a rich, savory sauce, making it ideal for a balanced dinner option.

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NUTRITION

341kcal
Protein
44g
Fat
13.1g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Cauliflower florets

1 medium Zucchini (spiralized)

1 tsp Olive Oil

1/4 cup Unsweetened Almond Milk

2 tbsp Grated Parmesan Cheese

2 cloves Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Prepare the zucchini noodles by spiralizing a medium zucchini and set aside.

  • 2

    Cut the cauliflower into florets and steam until tender, about 8-10 minutes.

  • 3

    In a blender, combine the steamed cauliflower, unsweetened almond milk, garlic, salt, and pepper. Blend until smooth to create your creamy sauce.

  • 4

    Season the chicken breast with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken breast for about 5-6 minutes per side, until thoroughly cooked.

  • 5

    Once the chicken is done, slice it into strips.

  • 6

    In the same skillet, pour in the cauliflower sauce and add grated Parmesan cheese. Stir and simmer gently for 2-3 minutes until the sauce slightly thickens.

  • 7

    Add the zucchini noodles to the skillet and toss to evenly coat them with the sauce. Warm through for 1-2 minutes.

  • 8

    Plate the zucchini noodles, top with sliced chicken, and drizzle any remaining sauce over the top. Serve warm.

Creamy Cauliflower Alfredo Chicken with Zucchini Noodles

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

Creamy Cauliflower Alfredo Chicken with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Alfredo Chicken with Zucchini Noodles

Enjoy a velvety, guilt-free Alfredo sauce made from cauliflower blended to creamy perfection, tossed with zucchini noodles and perfectly seared chicken. This dish delivers a satisfying blend of lean protein, tender vegetables, and a rich, savory sauce, making it ideal for a balanced dinner option.

NUTRITION

341kcal
Protein
44g
Fat
13.1g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Cauliflower florets

1 medium Zucchini (spiralized)

1 tsp Olive Oil

1/4 cup Unsweetened Almond Milk

2 tbsp Grated Parmesan Cheese

2 cloves Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Prepare the zucchini noodles by spiralizing a medium zucchini and set aside.

  • 2

    Cut the cauliflower into florets and steam until tender, about 8-10 minutes.

  • 3

    In a blender, combine the steamed cauliflower, unsweetened almond milk, garlic, salt, and pepper. Blend until smooth to create your creamy sauce.

  • 4

    Season the chicken breast with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken breast for about 5-6 minutes per side, until thoroughly cooked.

  • 5

    Once the chicken is done, slice it into strips.

  • 6

    In the same skillet, pour in the cauliflower sauce and add grated Parmesan cheese. Stir and simmer gently for 2-3 minutes until the sauce slightly thickens.

  • 7

    Add the zucchini noodles to the skillet and toss to evenly coat them with the sauce. Warm through for 1-2 minutes.

  • 8

    Plate the zucchini noodles, top with sliced chicken, and drizzle any remaining sauce over the top. Serve warm.