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 vibrant twist on classic Alfredo with tender seared chicken breast served over zucchini noodles and smothered in a creamy, dairy-free cauliflower Alfredo sauce. This dish achieves a perfect balance of protein and light indulgence, delivering a satisfying meal that is both nutritious and flavorful.

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NUTRITION

335kcal
Protein
44.9g
Fat
10.3g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Cooked Cauliflower

1/4 cup Unsweetened Almond Milk

2 Tbsp Nutritional Yeast

1 medium Zucchini (spiralized)

1 tsp Avocado Oil

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast with salt and pepper. In a skillet over medium-high heat, add half of the avocado oil and sear the chicken for about 3-4 minutes per side until golden. Reduce heat, cover, and cook until the chicken is cooked through (internal temperature reaching 165°F).

  • 2

    While the chicken cooks, prepare the creamy sauce. In a small pot, combine the cooked cauliflower, unsweetened almond milk, nutritional yeast, one garlic clove, salt, and pepper. Bring to a gentle simmer and let it cook for 3-4 minutes. Then, blend the mixture until smooth to create a creamy sauce.

  • 3

    Prepare the zucchini noodles by either spiralizing a fresh medium zucchini or using pre-packaged zucchini noodles. Optionally, lightly sauté the zucchini noodles in a non-stick pan with a small drizzle of avocado oil for 1-2 minutes, just to warm them without softening them too much.

  • 4

    Slice the chicken breast into strips. Plate the zucchini noodles, top with sliced chicken, and drizzle the warm cauliflower Alfredo sauce evenly over the top. Garnish with extra pepper if desired 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 vibrant twist on classic Alfredo with tender seared chicken breast served over zucchini noodles and smothered in a creamy, dairy-free cauliflower Alfredo sauce. This dish achieves a perfect balance of protein and light indulgence, delivering a satisfying meal that is both nutritious and flavorful.

NUTRITION

335kcal
Protein
44.9g
Fat
10.3g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Cooked Cauliflower

1/4 cup Unsweetened Almond Milk

2 Tbsp Nutritional Yeast

1 medium Zucchini (spiralized)

1 tsp Avocado Oil

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Season the chicken breast with salt and pepper. In a skillet over medium-high heat, add half of the avocado oil and sear the chicken for about 3-4 minutes per side until golden. Reduce heat, cover, and cook until the chicken is cooked through (internal temperature reaching 165°F).

  • 2

    While the chicken cooks, prepare the creamy sauce. In a small pot, combine the cooked cauliflower, unsweetened almond milk, nutritional yeast, one garlic clove, salt, and pepper. Bring to a gentle simmer and let it cook for 3-4 minutes. Then, blend the mixture until smooth to create a creamy sauce.

  • 3

    Prepare the zucchini noodles by either spiralizing a fresh medium zucchini or using pre-packaged zucchini noodles. Optionally, lightly sauté the zucchini noodles in a non-stick pan with a small drizzle of avocado oil for 1-2 minutes, just to warm them without softening them too much.

  • 4

    Slice the chicken breast into strips. Plate the zucchini noodles, top with sliced chicken, and drizzle the warm cauliflower Alfredo sauce evenly over the top. Garnish with extra pepper if desired and serve immediately.