NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1.5 cups Cauliflower

1 cup Zucchini Noodles

1/2 cup Unsweetened Almond Milk

2 tsp Olive Oil

1/4 cup Parmesan Cheese

1 tbsp Nutritional Yeast

1 clove Garlic

PREPARATION

• 1

  Season the chicken breast with salt and pepper. Heat 1 teaspoon of olive oil in a skillet over medium-high heat and cook the chicken for 5-6 minutes per side until fully cooked. Remove from skillet and set aside.

• 2

  In the same skillet, add the minced garlic with the remaining olive oil and sauté for about 30 seconds until fragrant.

• 3

  Add the cauliflower florets and cook for 4-5 minutes until slightly tender. Pour in the almond milk and allow the cauliflower to soften further for about 3 minutes.

• 4

  Transfer the cauliflower mixture to a blender, add the nutritional yeast and half of the Parmesan cheese, and blend until smooth and creamy. Season with salt and pepper to taste.

• 5

  Return the blended sauce to the skillet over low heat, allowing it to warm up gently. If the sauce is too thick, add a splash of almond milk to achieve desired consistency.

• 6

  Add the zucchini noodles to the heated sauce, tossing gently until they are evenly coated and warmed through, about 2 minutes. Avoid overcooking to maintain a firm texture.

• 7

  Slice the cooked chicken breast and arrange over the zucchini noodles. Drizzle any remaining sauce on top and sprinkle with the rest of the Parmesan cheese.

• 8

  Serve immediately and enjoy your creamy, nutritious meal.