YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
Savor this light yet satisfying dish featuring tender chicken breast paired with a silky cauliflower alfredo sauce, tossed with fresh zucchini noodles. A perfect blend of flavors and textures that brings a creamy indulgence without the heaviness, making it a balanced meal ideal for clean eating.
INGREDIENTS
6 oz Chicken Breast
1 cup Cauliflower Florets
1 medium Zucchini (spiralized)
1 Tbsp Olive Oil
1/4 cup Unsweetened Almond Milk
2 Tbsp Parmesan Cheese
1 Garlic Clove
Salt and Pepper to taste
PREPARATION
Season the chicken breast with a pinch of salt and pepper.
Heat the olive oil in a large skillet over medium heat and cook the chicken for about 5-6 minutes per side until golden and cooked through. Remove chicken from skillet and set aside.
In the same skillet, add the minced garlic and cauliflower florets. Sauté for 3-4 minutes until the cauliflower begins to soften.
Pour in the unsweetened almond milk and allow the cauliflower to simmer for an additional 4-5 minutes until very tender.
Transfer the soft cauliflower and garlic mixture to a blender and blend until smooth to form a creamy sauce.
Return the sauce to the skillet over low heat and stir in the Parmesan cheese. Adjust seasoning with salt and pepper.
Add sliced or spiralized zucchini noodles to the skillet and gently toss to coat in the creamy sauce. Let the zucchini warm through for about 2 minutes.
Slice the cooked chicken breast and nestle on top of the zucchini noodles and sauce. Serve immediately.