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 hearty yet light dish featuring tender grilled chicken breast paired with silky zucchini noodles and a luscious, creamy cauliflower alfredo sauce accented with a hint of garlic and Parmesan, all finished with a drizzle of olive oil for extra flavor.

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NUTRITION

338kcal
Protein
47.8g
Fat
12.7g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Cauliflower Florets

1 medium Zucchini (spiralized)

1/4 cup Unsweetened Almond Milk

2 tbsp Grated Parmesan Cheese

1 tsp Olive Oil

1 Garlic Clove

Salt and Pepper

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PREPARATION

  • 1

    Season the chicken breast with salt and pepper. Grill or pan-sear on medium-high heat until cooked through, about 5-6 minutes per side. Once done, let it rest and then slice into strips.

  • 2

    Steam the cauliflower florets until very tender, approximately 8-10 minutes.

  • 3

    In a blender, combine the steamed cauliflower, unsweetened almond milk, garlic, and a pinch of salt and pepper. Blend until smooth to form a creamy sauce.

  • 4

    Pour the blended sauce into a small saucepan and gently heat over low-medium heat. Stir in the grated Parmesan cheese until melted and incorporated. Taste and adjust seasoning as needed.

  • 5

    Using a spiralizer, turn the zucchini into noodles. Alternatively, use a vegetable peeler to create zucchini ribbons.

  • 6

    In a skillet, lightly warm the zucchini noodles over medium heat for 1-2 minutes until just tender, being careful not to overcook.

  • 7

    Plate the zucchini noodles, top with the sliced chicken, and generously spoon the cauliflower Alfredo sauce over the top. Drizzle with olive oil 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 hearty yet light dish featuring tender grilled chicken breast paired with silky zucchini noodles and a luscious, creamy cauliflower alfredo sauce accented with a hint of garlic and Parmesan, all finished with a drizzle of olive oil for extra flavor.

NUTRITION

338kcal
Protein
47.8g
Fat
12.7g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Cauliflower Florets

1 medium Zucchini (spiralized)

1/4 cup Unsweetened Almond Milk

2 tbsp Grated Parmesan Cheese

1 tsp Olive Oil

1 Garlic Clove

Salt and Pepper

PREPARATION

  • 1

    Season the chicken breast with salt and pepper. Grill or pan-sear on medium-high heat until cooked through, about 5-6 minutes per side. Once done, let it rest and then slice into strips.

  • 2

    Steam the cauliflower florets until very tender, approximately 8-10 minutes.

  • 3

    In a blender, combine the steamed cauliflower, unsweetened almond milk, garlic, and a pinch of salt and pepper. Blend until smooth to form a creamy sauce.

  • 4

    Pour the blended sauce into a small saucepan and gently heat over low-medium heat. Stir in the grated Parmesan cheese until melted and incorporated. Taste and adjust seasoning as needed.

  • 5

    Using a spiralizer, turn the zucchini into noodles. Alternatively, use a vegetable peeler to create zucchini ribbons.

  • 6

    In a skillet, lightly warm the zucchini noodles over medium heat for 1-2 minutes until just tender, being careful not to overcook.

  • 7

    Plate the zucchini noodles, top with the sliced chicken, and generously spoon the cauliflower Alfredo sauce over the top. Drizzle with olive oil and serve immediately.