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 satisfying twist on Alfredo with tender chicken breast served atop a bed of spiralized zucchini noodles, all smothered in a velvety, cauliflower-based Alfredo sauce. This dish marries vibrant flavors with a creamy texture, offering a balanced meal that’s both indulgent and wholesome.

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NUTRITION

431kcal
Protein
47.6g
Fat
16.6g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Cauliflower Florets

1 medium Zucchini

2 ounces Low-Fat Cream Cheese

1 tablespoon Parmesan Cheese

2 cloves Garlic

1 teaspoon Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast with salt and pepper. In a skillet, heat olive oil over medium heat and cook the chicken for about 5-6 minutes per side until cooked through. Remove and slice thinly.

  • 2

    Bring a pot of water to a boil and lightly blanch the cauliflower florets for 3-4 minutes until softened. Drain and set aside.

  • 3

    In a blender, combine the blanched cauliflower, cream cheese, garlic, salt, and pepper. Blend until smooth, adding a splash of water if needed to reach a creamy consistency.

  • 4

    Using a spiralizer or a vegetable peeler, turn the zucchini into noodles. Lightly sauté the zucchini noodles in the skillet for 2 minutes just to warm them up.

  • 5

    Return the sliced chicken to the skillet with the zoodles and pour the cauliflower Alfredo sauce over the top. Stir gently to combine.

  • 6

    Finish by sprinkling the grated Parmesan cheese over the dish and 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 satisfying twist on Alfredo with tender chicken breast served atop a bed of spiralized zucchini noodles, all smothered in a velvety, cauliflower-based Alfredo sauce. This dish marries vibrant flavors with a creamy texture, offering a balanced meal that’s both indulgent and wholesome.

NUTRITION

431kcal
Protein
47.6g
Fat
16.6g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Cauliflower Florets

1 medium Zucchini

2 ounces Low-Fat Cream Cheese

1 tablespoon Parmesan Cheese

2 cloves Garlic

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Season the chicken breast with salt and pepper. In a skillet, heat olive oil over medium heat and cook the chicken for about 5-6 minutes per side until cooked through. Remove and slice thinly.

  • 2

    Bring a pot of water to a boil and lightly blanch the cauliflower florets for 3-4 minutes until softened. Drain and set aside.

  • 3

    In a blender, combine the blanched cauliflower, cream cheese, garlic, salt, and pepper. Blend until smooth, adding a splash of water if needed to reach a creamy consistency.

  • 4

    Using a spiralizer or a vegetable peeler, turn the zucchini into noodles. Lightly sauté the zucchini noodles in the skillet for 2 minutes just to warm them up.

  • 5

    Return the sliced chicken to the skillet with the zoodles and pour the cauliflower Alfredo sauce over the top. Stir gently to combine.

  • 6

    Finish by sprinkling the grated Parmesan cheese over the dish and serve warm.