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 this vibrant dish featuring tender chicken breast nestled atop a velvety, dairy-free cauliflower Alfredo sauce, draped over a bed of fresh zucchini noodles. The rich, comforting sauce, accented with garlic and nutritional yeast, offers a balanced blend of creaminess and subtle tanginess, making every bite an indulgent yet nourishing experience.

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NUTRITION

335kcal
Protein
48.5g
Fat
11.1g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Cauliflower (107g)

0.5 cup Unsweetened Almond Milk (120g approx)

2 Tbsp Nutritional Yeast

1 cup Zucchini Noodles (124g)

1 tsp Olive Oil

2 cloves Garlic

Pinch Salt

Pinch Black Pepper

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PREPARATION

  • 1

    Season the chicken breast with salt and pepper. In a medium skillet, heat the olive oil over medium heat and cook the chicken for 5-6 minutes per side until fully cooked. Remove from the skillet and set aside.

  • 2

    In a blender, combine the cauliflower, unsweetened almond milk, nutritional yeast, garlic, a pinch of salt and pepper. Blend until smooth to create the alfredo sauce.

  • 3

    Return the cooked chicken to the skillet and pour the creamy cauliflower sauce over it. Allow it to simmer for 3-4 minutes until heated through and slightly thickened.

  • 4

    In a separate pan, briefly sauté the zucchini noodles for 1-2 minutes just until warmed, ensuring they remain firm.

  • 5

    Plate the zucchini noodles and top with slices of chicken and a generous drizzle of the cauliflower alfredo sauce. Serve immediately.

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 this vibrant dish featuring tender chicken breast nestled atop a velvety, dairy-free cauliflower Alfredo sauce, draped over a bed of fresh zucchini noodles. The rich, comforting sauce, accented with garlic and nutritional yeast, offers a balanced blend of creaminess and subtle tanginess, making every bite an indulgent yet nourishing experience.

NUTRITION

335kcal
Protein
48.5g
Fat
11.1g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Cauliflower (107g)

0.5 cup Unsweetened Almond Milk (120g approx)

2 Tbsp Nutritional Yeast

1 cup Zucchini Noodles (124g)

1 tsp Olive Oil

2 cloves Garlic

Pinch Salt

Pinch Black Pepper

PREPARATION

  • 1

    Season the chicken breast with salt and pepper. In a medium skillet, heat the olive oil over medium heat and cook the chicken for 5-6 minutes per side until fully cooked. Remove from the skillet and set aside.

  • 2

    In a blender, combine the cauliflower, unsweetened almond milk, nutritional yeast, garlic, a pinch of salt and pepper. Blend until smooth to create the alfredo sauce.

  • 3

    Return the cooked chicken to the skillet and pour the creamy cauliflower sauce over it. Allow it to simmer for 3-4 minutes until heated through and slightly thickened.

  • 4

    In a separate pan, briefly sauté the zucchini noodles for 1-2 minutes just until warmed, ensuring they remain firm.

  • 5

    Plate the zucchini noodles and top with slices of chicken and a generous drizzle of the cauliflower alfredo sauce. Serve immediately.