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 a luscious, low-calorie take on a classic alfredo dish. Tender chicken breast pairs with a creamy sauce crafted from blended cauliflower and Greek yogurt, all tossed together with fresh zucchini noodles for a light, yet filling meal that's both nutritious and delicious.

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NUTRITION

348kcal
Protein
48.3g
Fat
9.7g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower florets

1 medium Zucchini

1/2 cup Nonfat Greek Yogurt

2 tbsp Grated Parmesan Cheese

1 clove Garlic

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast with salt and pepper. In a non-stick skillet, heat the olive oil over medium heat and cook the chicken for about 5-6 minutes per side until fully cooked and golden.

  • 2

    While the chicken cooks, steam the cauliflower florets for 6-8 minutes until they are tender.

  • 3

    In a blender, combine the steamed cauliflower, garlic, nonfat Greek yogurt, and Parmesan cheese. Blend until smooth to create the creamy alfredo sauce. Season with a pinch of salt and pepper to taste.

  • 4

    Using a spiralizer or vegetable peeler, turn the zucchini into noodles. If desired, lightly sauté the zucchini noodles in a separate pan for 1-2 minutes to warm them, keeping their crunch.

  • 5

    Slice the cooked chicken and arrange it over the zucchini noodles. Drizzle the creamy cauliflower alfredo sauce over the chicken and noodles.

  • 6

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

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 a luscious, low-calorie take on a classic alfredo dish. Tender chicken breast pairs with a creamy sauce crafted from blended cauliflower and Greek yogurt, all tossed together with fresh zucchini noodles for a light, yet filling meal that's both nutritious and delicious.

NUTRITION

348kcal
Protein
48.3g
Fat
9.7g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower florets

1 medium Zucchini

1/2 cup Nonfat Greek Yogurt

2 tbsp Grated Parmesan Cheese

1 clove Garlic

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Season the chicken breast with salt and pepper. In a non-stick skillet, heat the olive oil over medium heat and cook the chicken for about 5-6 minutes per side until fully cooked and golden.

  • 2

    While the chicken cooks, steam the cauliflower florets for 6-8 minutes until they are tender.

  • 3

    In a blender, combine the steamed cauliflower, garlic, nonfat Greek yogurt, and Parmesan cheese. Blend until smooth to create the creamy alfredo sauce. Season with a pinch of salt and pepper to taste.

  • 4

    Using a spiralizer or vegetable peeler, turn the zucchini into noodles. If desired, lightly sauté the zucchini noodles in a separate pan for 1-2 minutes to warm them, keeping their crunch.

  • 5

    Slice the cooked chicken and arrange it over the zucchini noodles. Drizzle the creamy cauliflower alfredo sauce over the chicken and noodles.

  • 6

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