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 comforting, healthy twist on a classic Alfredo—tender grilled chicken breast served atop a bed of fresh, spiralized zucchini noodles, all smothered in a velvety cauliflower-based Alfredo sauce. This dish marries creamy, savory flavors with a light yet satisfying texture, making it a perfect option for a wholesome dinner.

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NUTRITION

418kcal
Protein
57.3g
Fat
12.9g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

2 cups Cauliflower Florets

1 medium Zucchini

1 tbsp Parmesan Cheese

1 clove Garlic

1/4 cup Unsweetened Almond Milk

1 tsp Olive Oil

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PREPARATION

  • 1

    Season the chicken breast with salt and pepper. Heat olive oil in a skillet over medium heat and cook the chicken for about 5-6 minutes per side until fully cooked and golden.

  • 2

    Meanwhile, steam the cauliflower florets until soft, about 8-10 minutes.

  • 3

    In a blender, combine the steamed cauliflower, garlic, unsweetened almond milk, and a pinch of salt. Blend until completely smooth to create your creamy sauce.

  • 4

    Using a spiralizer or vegetable peeler, create noodles from the zucchini. If desired, lightly sauté the zucchini noodles in the skillet for 1-2 minutes to warm them, keeping a slight crunch.

  • 5

    Slice the cooked chicken and place over the zucchini noodles. Drizzle the creamy cauliflower Alfredo sauce on top, and sprinkle with Parmesan cheese.

  • 6

    Finish with a light seasoning of salt and pepper if needed 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 comforting, healthy twist on a classic Alfredo—tender grilled chicken breast served atop a bed of fresh, spiralized zucchini noodles, all smothered in a velvety cauliflower-based Alfredo sauce. This dish marries creamy, savory flavors with a light yet satisfying texture, making it a perfect option for a wholesome dinner.

NUTRITION

418kcal
Protein
57.3g
Fat
12.9g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

2 cups Cauliflower Florets

1 medium Zucchini

1 tbsp Parmesan Cheese

1 clove Garlic

1/4 cup Unsweetened Almond Milk

1 tsp Olive Oil

PREPARATION

  • 1

    Season the chicken breast with salt and pepper. Heat olive oil in a skillet over medium heat and cook the chicken for about 5-6 minutes per side until fully cooked and golden.

  • 2

    Meanwhile, steam the cauliflower florets until soft, about 8-10 minutes.

  • 3

    In a blender, combine the steamed cauliflower, garlic, unsweetened almond milk, and a pinch of salt. Blend until completely smooth to create your creamy sauce.

  • 4

    Using a spiralizer or vegetable peeler, create noodles from the zucchini. If desired, lightly sauté the zucchini noodles in the skillet for 1-2 minutes to warm them, keeping a slight crunch.

  • 5

    Slice the cooked chicken and place over the zucchini noodles. Drizzle the creamy cauliflower Alfredo sauce on top, and sprinkle with Parmesan cheese.

  • 6

    Finish with a light seasoning of salt and pepper if needed and serve immediately.