YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
A comforting, healthful twist on traditional Alfredo, this dish features tender chicken breast topped with a silky cauliflower alfredo sauce and served over fresh zucchini noodles. The creamy, savory sauce, lightly infused with nutritional yeast and garlic, perfectly complements the lean protein and vibrant vegetables, offering a satisfying meal that balances flavor and nutrition.
INGREDIENTS
6 oz Chicken Breast
1 cup Cauliflower
1 medium Zucchini
1/4 cup Unsweetened Almond Milk
1 tbsp Nutritional Yeast
1 tsp Olive Oil
1/2 tsp Garlic Powder
Salt and Pepper
PREPARATION
Preheat a skillet over medium heat and add the olive oil.
Season the chicken breast with salt, pepper, and a sprinkle of garlic powder. Sauté the chicken until cooked through and lightly browned, about 6-7 minutes per side. Remove from the skillet and set aside.
In a blender, combine the cauliflower, unsweetened almond milk, nutritional yeast, a pinch of garlic powder, salt, and pepper. Blend until completely smooth to form the creamy Alfredo sauce.
Return the skillet to medium heat and briefly warm the sauce in the pan, stirring frequently.
Using a spiralizer or a vegetable peeler, prepare zucchini noodles. Add these to the pan and toss gently to warm them and coat with the sauce.
Slice the cooked chicken breast and place it on top of the zucchini noodles. Drizzle any additional sauce over the chicken if desired.
Serve immediately and enjoy your nutrient-packed, creamy cauliflower Alfredo chicken with zucchini noodles.