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

Savor a comforting and light dish featuring tender grilled chicken atop a bed of spiralized zucchini noodles, all smothered in a velvety, dairy-light cauliflower Alfredo sauce. This dish marries the subtle sweetness of roasted cauliflower with bright garlic and nutritional yeast, yielding a satisfying meal ideal for a balanced dinner.

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NUTRITION

332kcal
Protein
33.9g
Fat
16.7g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Cauliflower florets

1 medium Zucchini (spiralized)

1 tbsp Olive Oil

1 clove Garlic

1/4 cup Unsweetened Almond Milk

1 tbsp Nutritional Yeast

Salt & Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast with salt and pepper. Heat half the olive oil in a skillet on medium-high heat and cook the chicken for about 5-6 minutes per side, or until fully cooked. Once done, let it rest and then slice.

  • 2

    Meanwhile, steam or lightly boil the cauliflower florets until very tender, about 8-10 minutes.

  • 3

    In a blender, combine the steamed cauliflower, garlic, unsweetened almond milk, nutritional yeast, and a pinch of salt and pepper. Blend until smooth and creamy. If needed, adjust the consistency with a bit more almond milk.

  • 4

    Heat the remaining olive oil in a pan over medium heat. Toss in the spiralized zucchini noodles and sauté for 2-3 minutes until they are just tender but still retain some crunch.

  • 5

    Pour the blended cauliflower sauce over the zucchini noodles, stirring gently to combine and warm the sauce.

  • 6

    Plate the zucchini noodles with sauce, and top with the sliced chicken breast. Serve immediately and enjoy a comforting, protein-rich meal.

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

Savor a comforting and light dish featuring tender grilled chicken atop a bed of spiralized zucchini noodles, all smothered in a velvety, dairy-light cauliflower Alfredo sauce. This dish marries the subtle sweetness of roasted cauliflower with bright garlic and nutritional yeast, yielding a satisfying meal ideal for a balanced dinner.

NUTRITION

332kcal
Protein
33.9g
Fat
16.7g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Cauliflower florets

1 medium Zucchini (spiralized)

1 tbsp Olive Oil

1 clove Garlic

1/4 cup Unsweetened Almond Milk

1 tbsp Nutritional Yeast

Salt & Pepper to taste

PREPARATION

  • 1

    Season the chicken breast with salt and pepper. Heat half the olive oil in a skillet on medium-high heat and cook the chicken for about 5-6 minutes per side, or until fully cooked. Once done, let it rest and then slice.

  • 2

    Meanwhile, steam or lightly boil the cauliflower florets until very tender, about 8-10 minutes.

  • 3

    In a blender, combine the steamed cauliflower, garlic, unsweetened almond milk, nutritional yeast, and a pinch of salt and pepper. Blend until smooth and creamy. If needed, adjust the consistency with a bit more almond milk.

  • 4

    Heat the remaining olive oil in a pan over medium heat. Toss in the spiralized zucchini noodles and sauté for 2-3 minutes until they are just tender but still retain some crunch.

  • 5

    Pour the blended cauliflower sauce over the zucchini noodles, stirring gently to combine and warm the sauce.

  • 6

    Plate the zucchini noodles with sauce, and top with the sliced chicken breast. Serve immediately and enjoy a comforting, protein-rich meal.