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

Enjoy a satisfying plate of tender chicken breast tossed in a silky cauliflower alfredo sauce over crisp zucchini noodles. The dish is light yet creamy with a subtle savory depth from nutritional yeast and garlic, making it the perfect well-balanced meal for any time of day.

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NUTRITION

348kcal
Protein
49.1g
Fat
10.1g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 cups Cauliflower, chopped

1 medium Zucchini (spiralized into noodles)

1 tsp Olive Oil

2 cloves Garlic

1/4 cup Low-Sodium Vegetable Broth

1 tbsp Nutritional Yeast

Salt & Pepper to taste

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PREPARATION

  • 1

    Season the 6 oz chicken breast with salt and pepper on both sides.

  • 2

    Heat 1 tsp olive oil in a skillet over medium heat and sauté the chicken until cooked through, about 5-7 minutes per side. Remove and slice into strips.

  • 3

    In a blender, combine 2 cups of chopped cauliflower, 2 garlic cloves, 1/4 cup low-sodium vegetable broth, and 1 tbsp nutritional yeast. Blend until smooth and creamy, adding extra broth or water if needed for desired consistency.

  • 4

    Lightly sauté the spiralized zucchini noodles in the same skillet for 2-3 minutes until just tender.

  • 5

    Return the sliced chicken to the skillet and pour the creamy cauliflower sauce over the top. Gently heat through for 2 minutes, coating the chicken and noodles evenly.

  • 6

    Adjust seasoning with salt and pepper as needed and serve immediately.

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

Enjoy a satisfying plate of tender chicken breast tossed in a silky cauliflower alfredo sauce over crisp zucchini noodles. The dish is light yet creamy with a subtle savory depth from nutritional yeast and garlic, making it the perfect well-balanced meal for any time of day.

NUTRITION

348kcal
Protein
49.1g
Fat
10.1g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 cups Cauliflower, chopped

1 medium Zucchini (spiralized into noodles)

1 tsp Olive Oil

2 cloves Garlic

1/4 cup Low-Sodium Vegetable Broth

1 tbsp Nutritional Yeast

Salt & Pepper to taste

PREPARATION

  • 1

    Season the 6 oz chicken breast with salt and pepper on both sides.

  • 2

    Heat 1 tsp olive oil in a skillet over medium heat and sauté the chicken until cooked through, about 5-7 minutes per side. Remove and slice into strips.

  • 3

    In a blender, combine 2 cups of chopped cauliflower, 2 garlic cloves, 1/4 cup low-sodium vegetable broth, and 1 tbsp nutritional yeast. Blend until smooth and creamy, adding extra broth or water if needed for desired consistency.

  • 4

    Lightly sauté the spiralized zucchini noodles in the same skillet for 2-3 minutes until just tender.

  • 5

    Return the sliced chicken to the skillet and pour the creamy cauliflower sauce over the top. Gently heat through for 2 minutes, coating the chicken and noodles evenly.

  • 6

    Adjust seasoning with salt and pepper as needed and serve immediately.