YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
Indulge in this satisfying dish featuring tender pan-seared chicken breast served atop a bed of zucchini noodles, all enveloped in a velvety, dairy-free cauliflower alfredo sauce. The sauce is enriched with unsweetened almond milk and nutritional yeast, accentuating a creamy texture and savory flavor, while garlic adds a subtle aromatic punch. A light drizzle of olive oil infuses a gentle richness, creating a harmonious balance of flavors and textures in every bite.
INGREDIENTS
4 oz Chicken Breast
1.5 cups Cauliflower Florets
1/2 cup Unsweetened Almond Milk
2 tbsp Nutritional Yeast
1 cup Zucchini Noodles
1 tsp Olive Oil
2 cloves Garlic, minced
Salt and Pepper to taste
PREPARATION
Season the chicken breast with salt and pepper.
Heat olive oil in a pan over medium heat. Add the chicken breast and cook until golden brown on both sides and fully cooked, about 6-7 minutes per side depending on thickness. Remove and set aside.
In a blender, combine cauliflower florets, unsweetened almond milk, nutritional yeast, and minced garlic. Blend until smooth. Adjust seasoning with salt and pepper.
Return the blended cauliflower sauce to the pan and warm over low-medium heat, stirring continuously until it thickens slightly, about 3-4 minutes.
Meanwhile, lightly sauté the zucchini noodles in a separate pan for 1-2 minutes until just tender, or simply toss them raw for added crunch.
Slice the cooked chicken breast and arrange over the zucchini noodles. Drizzle the warm cauliflower alfredo sauce over the top.
Garnish with additional pepper if desired and serve immediately.