NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

1 cup Cauliflower

1 medium Zucchini

1/4 cup Unsweetened Almond Milk

1 tsp Olive Oil

2 cloves Garlic

2 tbsp Nutritional Yeast

Salt and Pepper to taste

PREPARATION

• 1

  Season the 6 oz chicken breast with salt and pepper.

• 2

  Heat the olive oil in a pan over medium heat and sauté the chicken until cooked through and lightly browned, about 5-6 minutes per side. Remove the chicken and set aside.

• 3

  In the same pan, add minced garlic and sauté until fragrant.

• 4

  Add the cauliflower florets and a splash of almond milk, then let them soften over medium heat, about 5 minutes.

• 5

  Once the cauliflower is soft, transfer it (along with the garlic and remaining almond milk) to a blender. Blend until smooth, adding the nutritional yeast to create a creamy sauce. Adjust seasoning with salt and pepper.

• 6

  Spiralize the zucchini to create noodles. You can lightly sauté them in the pan for 1-2 minutes until just tender, or serve them raw for extra crunch.

• 7

  Return the chicken to the pan, slice it, and gently toss with the zucchini noodles.

• 8

  Drizzle the creamy cauliflower alfredo sauce over the chicken and noodles, mixing until evenly coated.

• 9

  Serve immediately and enjoy your healthy, protein-packed meal.