YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
Savor a comforting bowl of tender chicken breast nestled atop silky zucchini noodles and a velvety cauliflower Alfredo sauce, enriched with Greek yogurt and a hint of nutritional yeast for a cheesy twist. This wholesome, clean-eating dish offers a burst of savory flavors with every bite, making it a perfect, balanced meal for any time of day.
INGREDIENTS
6 oz Chicken Breast
1 cup chopped Cauliflower
1 medium Zucchini (spiralized)
1/2 cup Unsweetened Almond Milk
1/4 cup Non-Fat Greek Yogurt
2 tbsp Nutritional Yeast
1 tsp Olive Oil
2 cloves Garlic
Salt and Pepper to taste
PREPARATION
Begin by seasoning the chicken breast with salt and pepper. In a non-stick skillet, heat olive oil over medium heat.
Sauté the chicken until golden brown and cooked through, about 5-7 minutes per side. Remove and set aside.
In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
Add the chopped cauliflower and a splash of water or low-sodium broth if needed. Cover and let steam for 5-7 minutes until tender.
Once the cauliflower is soft, transfer it to a blender. Add unsweetened almond milk, non-fat Greek yogurt, and nutritional yeast. Blend until smooth to form your creamy Alfredo sauce. Season with salt and pepper.
Return the sauce to the skillet over low heat and gently warm it up.
Add the spiralized zucchini noodles to the skillet and toss to coat in the sauce. Cook for 2-3 minutes until the noodles are just tender but still retain some crunch.
Slice the cooked chicken breast and place atop the zucchini noodles. Drizzle with any remaining sauce. Serve warm and enjoy!