YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
Enjoy a comforting yet light dish featuring tender grilled chicken paired with a silky, creamy cauliflower alfredo sauce mixed into fresh zucchini noodles. This recipe brings a unique twist to classic alfredo by replacing heavy cream with pureed cauliflower and nutritional yeast, creating a balanced, nutrient-rich meal that's as vibrant as it is flavorful.
INGREDIENTS
5 oz Chicken Breast
1 cup Cauliflower Florets
1 medium Zucchini (spiralized)
1/2 cup Unsweetened Almond Milk
2 tbsp Nutritional Yeast
1 tsp Olive Oil
2 cloves Garlic
Salt and Pepper to taste
PREPARATION
Season the chicken breast with salt and pepper. In a skillet, heat the olive oil over medium heat and sauté the chicken until cooked through and golden on both sides, about 5-7 minutes per side. Once cooked, remove from skillet and set aside.
In the same skillet, add minced garlic and sauté until fragrant, about 30 seconds.
Steam or microwave the cauliflower florets until very tender, about 5 minutes.
Transfer the steamed cauliflower, sautéed garlic, unsweetened almond milk, and nutritional yeast into a blender. Blend until smooth to create a creamy alfredo sauce. Season with additional salt and pepper if desired.
Lightly toss the spiralized zucchini noodles in the skillet over medium heat for 1-2 minutes to warm them up without making them mushy.
Return the cooked chicken to the skillet and slice into strips. Pour the creamy cauliflower alfredo sauce over the chicken and zucchini noodles, coating evenly.
Serve the dish warm, enjoying the blend of tender chicken, rich sauce, and fresh zucchini noodles.