YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
Savor a luscious fusion of tender chicken breast, velvety cauliflower alfredo, and vibrant zucchini noodles that bring a rich, creamy texture and a burst of fresh, earthy flavors to your plate. This dish is delightfully light yet satisfying with its delicate balance of proteins and fresh vegetables, perfect for a wholesome meal any time of day.
INGREDIENTS
5 ounces Chicken Breast
1.5 cups Cauliflower florets
1 medium Zucchini
1/4 cup Unsweetened Almond Milk
1 tablespoon Grated Parmesan Cheese
1 teaspoon Olive Oil
1 Garlic clove
Salt and Black Pepper to taste
PREPARATION
Preheat a skillet over medium heat. Season the chicken breast with salt and black pepper.
Heat the olive oil in the skillet and cook the chicken breast for about 5-6 minutes per side until fully cooked through. Once done, remove from the skillet and set aside.
Steam or boil the cauliflower florets until tender, about 8-10 minutes. Reserve a few florets for garnish if desired.
In a blender, combine the steamed cauliflower, unsweetened almond milk, garlic, a pinch of salt, and black pepper. Blend until smooth to form the creamy alfredo sauce.
Spiralize the zucchini into noodles. If preferred, lightly sauté the zucchini noodles in the skillet for 1-2 minutes to warm them up without losing their crunch.
Slice the cooked chicken breast into strips. Toss the zucchini noodles with the cauliflower alfredo sauce in a bowl. Top with sliced chicken and drizzle grated parmesan cheese over the dish.
Finish with an extra sprinkle of salt and pepper if needed. Serve immediately and enjoy your creamy, nutritious meal.