YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
Enjoy a savory and satisfying dish that combines tender chicken breast with a velvety cauliflower alfredo sauce, served over fresh spiralized zucchini noodles. This comforting meal brings a harmony of textures and flavors, from the aromatic garlic and herbs in the sauce to the light crunch of zucchini, making it perfectly balanced for a clean, nourishing dinner.
INGREDIENTS
5 ounces Chicken Breast (~141g)
1 cup Cauliflower (~107g)
1 medium Zucchini (~196g)
1/2 cup Unsweetened Almond Milk (~120g)
1 teaspoon Olive Oil (~5g)
1/4 cup Parmesan Cheese (~27g)
1 clove Garlic
Salt and Pepper to taste
PREPARATION
Preheat a skillet over medium heat and add olive oil.
Season the chicken breast with salt and pepper, then sear it in the skillet until golden brown on both sides, about 4-5 minutes per side. Remove and set aside.
In the same skillet, add the minced garlic and lightly sauté until fragrant, about 30 seconds.
Add the cauliflower florets and pour in the almond milk. Bring to a simmer and let the cauliflower soften for about 5-7 minutes.
Using a blender or immersion blender, blend the cauliflower and almond milk mixture until smooth, creating a creamy sauce. Return the sauce to the skillet.
Stir in the grated Parmesan cheese and adjust seasoning with salt and pepper. Allow the sauce to thicken slightly, about 2 minutes.
Meanwhile, use a spiralizer or a vegetable peeler to create zucchini noodles. Quickly toss the noodles in the hot sauce to warm them through.
Slice the seared chicken breast and lay it over the zucchini noodles topped with the cauliflower Alfredo sauce.
Serve immediately and enjoy your nutrient-packed, creamy cauliflower alfredo chicken with zucchini noodles.