YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
Savor the comforting flavors of tender grilled chicken tucked under a velvety cauliflower alfredo sauce, perfectly tossed with fresh, spiralized zucchini noodles. This dish balances a creamy, savory sauce with lean protein and vegetable goodness, making it a delightful yet nourishing option for your balanced meal.
INGREDIENTS
6 ounces Chicken Breast
1 cup Cauliflower Florets
1 medium Zucchini (spiralized)
1 clove Garlic
1/2 cup Low-Fat Milk
1 teaspoon Olive Oil
Salt & Pepper to taste
1 teaspoon Dried Basil
PREPARATION
Preheat a grill pan or skillet over medium heat.
Season the chicken breast with salt, pepper, and a pinch of dried basil.
Lightly brush the pan with olive oil and grill the chicken for about 6-7 minutes per side, until fully cooked and lightly charred. Once done, set aside and slice thinly.
Steam the cauliflower florets until soft, about 8 minutes.
In a blender, combine the steamed cauliflower, garlic, low-fat milk, a pinch of salt, and additional dried basil if desired. Blend until smooth to create a creamy sauce.
Spiralize the zucchini to form noodles. If desired, lightly sauté the zucchini noodles in a non-stick skillet for 1-2 minutes to slightly soften them, keeping them crisp.
Heat the blended cauliflower sauce in a small saucepan over low-medium heat until warmed through.
Plate the zucchini noodles, drizzle the warm cauliflower alfredo sauce over, and top with sliced grilled chicken.
Finish with an extra sprinkle of dried basil and freshly ground pepper, then serve immediately.