YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
Savor a hearty, velvety dish featuring tender chicken breast paired with a luxurious cauliflower Alfredo sauce, enlivened with garlic, light creaminess from Greek yogurt and low‐fat cream cheese, and perfectly complemented by fresh zucchini noodles. This comforting meal delivers rich, comforting flavors while keeping things clean and balanced.
INGREDIENTS
5 oz Chicken Breast
1 cup steamed Cauliflower
1/4 cup Nonfat Greek Yogurt
1 oz Low-Fat Cream Cheese
1 tsp Olive Oil
1 tbsp Parmesan Cheese
1 medium Zucchini (spiralized)
2 cloves Garlic
1 small Onion
1/4 cup low-sodium Chicken Broth
PREPARATION
Season the chicken breast with salt and pepper. In a skillet, heat olive oil over medium heat and sauté the chicken until it turns golden on both sides and is fully cooked. Remove and set aside.
In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until softened and fragrant.
Add the steamed cauliflower and chicken broth to the skillet. Use an immersion blender or transfer to a blender to puree until smooth.
Return the puree to the pan over low heat. Mix in the Greek yogurt, low-fat cream cheese, and grated Parmesan. Stir continuously until the sauce is creamy and well combined. Adjust seasoning with salt and pepper as needed.
Add the cooked chicken back to the sauce to warm through for about 2 minutes.
Toss in the zucchini noodles and gently stir to coat them with the creamy Alfredo sauce.
Plate the dish and garnish with additional Parmesan if desired. Serve warm and enjoy your nutrient-packed, healthy meal.