YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
Savor a comforting bowl of tender chicken breast paired with creamy cauliflower alfredo sauce tossed over fresh, spiralized zucchini noodles. Infused with garlic and a touch of nutritional yeast for a rich, savory flavor, this dish delivers a balanced profile of lean protein and vibrant veggies that’s perfect for a satisfying dinner.
INGREDIENTS
6 oz Chicken Breast
1 cup Cauliflower Florets
1 medium Zucchini (spiralized)
1/2 cup Unsweetened Almond Milk
2 Tbsp Nutritional Yeast
2 cloves Garlic
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Season the chicken breast with salt and pepper. In a skillet, heat the olive oil over medium heat and cook the chicken until golden and cooked through, about 5-6 minutes per side. Remove and slice into strips.
In the same skillet, add minced garlic and sauté until fragrant.
Steam the cauliflower florets until tender, about 6-8 minutes.
Blend the steamed cauliflower, almond milk, nutritional yeast, and a pinch of salt and pepper until smooth to form the creamy alfredo sauce.
Pour the cauliflower sauce into the skillet and gently warm for 2 minutes. Adjust seasoning as needed.
Add the spiralized zucchini noodles to the skillet, stirring gently to coat them in the sauce. Allow noodles to warm for 1-2 minutes, ensuring they remain crisp.
Top the zoodles with sliced chicken and serve immediately.