NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1 cup Cauliflower Florets

1 medium Zucchini (spiralized)

1/2 cup Unsweetened Almond Milk

3 tbsp Grated Parmesan Cheese

1 tsp Olive Oil

1 Garlic Clove

Salt and Pepper to taste

PREPARATION

• 1

  Season the chicken breast lightly with salt and pepper. In a skillet, heat the olive oil over medium heat and cook the chicken until it's browned on both sides and cooked through, about 5-7 minutes per side. Remove from the skillet and set aside.

• 2

  In the same skillet, add the minced garlic and sauté until fragrant, then add the cauliflower florets. Cook for 3-4 minutes until slightly tender.

• 3

  Pour in the unsweetened almond milk and sprinkle in the grated Parmesan cheese. Stir well to combine, allowing the sauce to thicken slightly as the cheese melts, about 2-3 minutes.

• 4

  Using an immersion blender or transferring to a blender, blend the cauliflower mixture until smooth and creamy. Return the sauce to the skillet and adjust seasoning with salt and pepper if needed.

• 5

  Add the spiralized zucchini noodles to the skillet, gently tossing them in the sauce to warm through without overcooking.

• 6

  Slice the cooked chicken breast and serve atop the zucchini noodles, drizzling any extra sauce over the top for added flavor.