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

Savor a delicious fusion of tender chicken breast in a velvety cauliflower alfredo sauce, beautifully paired with light zucchini noodles. This dish brings comfort and a burst of flavor with every bite, balancing creamy richness and fresh, vibrant vegetable notes.

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NUTRITION

317kcal
Protein
39.7g
Fat
10.7g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Cauliflower

1 medium Zucchini

2 tsp Olive Oil

2 tbsp Parmesan Cheese

1/4 cup Unsweetened Almond Milk

2 cloves Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat a skillet over medium heat and add 1 teaspoon of olive oil.

  • 2

    Season the chicken breast with salt and pepper, then sear in the skillet for 4-5 minutes per side until golden and cooked through. Remove and set aside.

  • 3

    In the same skillet, add the minced garlic and another teaspoon of olive oil. Sauté briefly until fragrant.

  • 4

    Add the chopped cauliflower and cook for about 5 minutes, stirring occasionally until slightly tender.

  • 5

    Pour in the unsweetened almond milk and add the grated Parmesan cheese, stirring until a creamy sauce forms. If needed, add a splash of water to adjust consistency.

  • 6

    Add the zucchini noodles to the skillet and gently toss to coat them with the sauce. Cook for 2-3 minutes until the noodles are tender but still retain a slight crunch.

  • 7

    Slice the seared chicken breast and place on top of the zucchini noodles with cauliflower alfredo.

  • 8

    Finish with additional salt and pepper to taste, 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

Savor a delicious fusion of tender chicken breast in a velvety cauliflower alfredo sauce, beautifully paired with light zucchini noodles. This dish brings comfort and a burst of flavor with every bite, balancing creamy richness and fresh, vibrant vegetable notes.

NUTRITION

317kcal
Protein
39.7g
Fat
10.7g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Cauliflower

1 medium Zucchini

2 tsp Olive Oil

2 tbsp Parmesan Cheese

1/4 cup Unsweetened Almond Milk

2 cloves Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat a skillet over medium heat and add 1 teaspoon of olive oil.

  • 2

    Season the chicken breast with salt and pepper, then sear in the skillet for 4-5 minutes per side until golden and cooked through. Remove and set aside.

  • 3

    In the same skillet, add the minced garlic and another teaspoon of olive oil. Sauté briefly until fragrant.

  • 4

    Add the chopped cauliflower and cook for about 5 minutes, stirring occasionally until slightly tender.

  • 5

    Pour in the unsweetened almond milk and add the grated Parmesan cheese, stirring until a creamy sauce forms. If needed, add a splash of water to adjust consistency.

  • 6

    Add the zucchini noodles to the skillet and gently toss to coat them with the sauce. Cook for 2-3 minutes until the noodles are tender but still retain a slight crunch.

  • 7

    Slice the seared chicken breast and place on top of the zucchini noodles with cauliflower alfredo.

  • 8

    Finish with additional salt and pepper to taste, and serve immediately.