YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
Savor the goodness of tender chicken breast paired with a velvety cauliflower Alfredo sauce, perfectly coating fresh zucchini noodles. This dish blends the creamy texture of blended cauliflower and nutritional yeast with a hint of garlic and olive oil, offering a nutritious yet indulgent meal that satisfies without overloading on calories.
INGREDIENTS
5 oz Chicken Breast
1 cup Cauliflower florets
1/2 cup Unsweetened Almond Milk
1 medium Zucchini (spiralized into noodles)
2 tbsp Nutritional Yeast
2 cloves Garlic
1 tsp Olive Oil
Salt & Pepper to taste
Fresh Basil for garnish (optional)
PREPARATION
Season the chicken breast with salt and pepper on both sides.
Heat a non-stick skillet over medium heat and add the olive oil. Sauté the chicken breast until golden brown and cooked through, about 5-6 minutes per side. Remove the chicken and set aside.
In the same skillet, add minced garlic and sauté briefly until fragrant.
Steam the cauliflower florets until tender, about 6-8 minutes. Once tender, add the steamed cauliflower, unsweetened almond milk, nutritional yeast, and a pinch of salt and pepper to a blender. Blend until smooth to create the creamy Alfredo sauce.
Return the sauce to the skillet and warm gently, stirring occasionally.
Add the spiralized zucchini noodles to the sauce and toss to coat. Allow the noodles to warm for 2-3 minutes, taking care not to overcook to maintain a crisp texture.
Slice the cooked chicken breast and arrange atop the zucchini noodles. Drizzle any remaining sauce over the chicken.
Garnish with fresh basil leaves if desired and serve immediately.