YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
Enjoy a delicious and healthful twist on classic Alfredo! Tender, seasoned chicken breast is paired with a silky, dairy-free cauliflower sauce, blended to perfection with garlic and nutritional yeast. Served over fresh zucchini noodles, this dish is both satisfying and nutrient-dense—ideal for a light yet protein-packed meal.
INGREDIENTS
4 oz Chicken Breast
1 cup Cauliflower
1/2 cup Unsweetened Almond Milk
1 medium Zucchini
1 tsp Olive Oil
1 tbsp Nutritional Yeast
2 cloves Garlic
Salt and Pepper to taste
PREPARATION
Season the chicken breast with salt and pepper on both sides.
Heat the olive oil in a skillet over medium heat and cook the chicken for about 5-6 minutes per side, until thoroughly cooked and golden. Remove from skillet and set aside.
In a steamer or microwave, cook the cauliflower florets until tender, about 6-8 minutes.
Meanwhile, spiralize the zucchini into noodles and set aside.
In a blender, combine the steamed cauliflower, unsweetened almond milk, garlic, nutritional yeast, salt, and pepper. Blend until smooth and creamy.
Return the cooked chicken to the skillet over low heat and pour the creamy sauce over it. Let it simmer for a couple of minutes for the flavors to meld.
Toss the zucchini noodles in the pan just to warm them through, or serve the chicken and sauce on a bed of zucchini noodles.
Plate the dish and enjoy your creamy, protein-packed meal.