YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
Indulge in a silky, comforting plate of creamy cauliflower alfredo sauce tossed with zucchini noodles and paired with perfectly seared chicken breast. This dish balances rich, velvety textures with a fresh, satisfying crunch, delivering a flavorful and nutritious meal that's as wholesome as it is delicious.
INGREDIENTS
4 oz Chicken Breast
1 cup Cauliflower
1 medium Zucchini
1/2 cup Unsweetened Almond Milk
1 tsp Olive Oil
2 cloves Garlic
2 tbsp Nutritional Yeast
Salt and Pepper to taste
PREPARATION
Season the chicken breast with salt and pepper on both sides.
Heat olive oil in a skillet over medium heat and sear the chicken until golden brown, cooking about 5-6 minutes per side or until cooked through. Remove and set aside.
In a blender, combine cauliflower, unsweetened almond milk, garlic, nutritional yeast, salt, and pepper. Blend until smooth to create the alfredo sauce.
Return the skillet to medium heat and pour in the blended sauce, simmering gently for 3-4 minutes until it thickens slightly.
Using a spiralizer or vegetable peeler, create zucchini noodles. Add them to the skillet, tossing to coat with the sauce. Continue to cook for an additional 2-3 minutes until the noodles are just tender.
Slice the seared chicken and lay it on top of the zucchini noodles with the creamy cauliflower alfredo sauce.
Serve immediately, enjoying the harmonious blend of flavors and textures.