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

Enjoy a wholesome, comforting plate featuring tender chicken bathed in a silky, cauliflower-based alfredo sauce tossed with fresh, spiralized zucchini noodles. This delicious dish harmonizes creamy texture with vibrant garden flavors while keeping things light and balanced.

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NUTRITION

365kcal
Protein
51.1g
Fat
11.6g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Cauliflower Florets (107g)

1 medium Zucchini (196g)

1 Tbsp Nutritional Yeast (8g)

1/4 cup Unsweetened Almond Milk (60g)

1 tsp Olive Oil (5g)

2 cloves Garlic (6g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast with salt and pepper. Heat olive oil in a skillet over medium heat and sauté the chicken until golden and cooked through (approximately 5-7 minutes per side). Remove from pan and set aside.

  • 2

    In a blender, combine cauliflower florets, garlic, unsweetened almond milk, and a pinch of salt and pepper. Blend until smooth to create the creamy base for the alfredo sauce.

  • 3

    Return the sauce to the skillet over low-medium heat. Stir in the nutritional yeast and allow the sauce to simmer gently for 2-3 minutes, adjusting seasoning as needed.

  • 4

    Using a spiralizer or vegetable peeler, create zucchini noodles and add them to the skillet. Toss gently in the sauce until the noodles are just warmed and lightly coated.

  • 5

    Slice the cooked chicken and place on top of the zucchini noodles. Drizzle any remaining sauce over the chicken, garnish with additional nutritional yeast if desired, 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

Enjoy a wholesome, comforting plate featuring tender chicken bathed in a silky, cauliflower-based alfredo sauce tossed with fresh, spiralized zucchini noodles. This delicious dish harmonizes creamy texture with vibrant garden flavors while keeping things light and balanced.

NUTRITION

365kcal
Protein
51.1g
Fat
11.6g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Cauliflower Florets (107g)

1 medium Zucchini (196g)

1 Tbsp Nutritional Yeast (8g)

1/4 cup Unsweetened Almond Milk (60g)

1 tsp Olive Oil (5g)

2 cloves Garlic (6g)

Salt and Pepper to taste

PREPARATION

  • 1

    Season the chicken breast with salt and pepper. Heat olive oil in a skillet over medium heat and sauté the chicken until golden and cooked through (approximately 5-7 minutes per side). Remove from pan and set aside.

  • 2

    In a blender, combine cauliflower florets, garlic, unsweetened almond milk, and a pinch of salt and pepper. Blend until smooth to create the creamy base for the alfredo sauce.

  • 3

    Return the sauce to the skillet over low-medium heat. Stir in the nutritional yeast and allow the sauce to simmer gently for 2-3 minutes, adjusting seasoning as needed.

  • 4

    Using a spiralizer or vegetable peeler, create zucchini noodles and add them to the skillet. Toss gently in the sauce until the noodles are just warmed and lightly coated.

  • 5

    Slice the cooked chicken and place on top of the zucchini noodles. Drizzle any remaining sauce over the chicken, garnish with additional nutritional yeast if desired, and serve immediately.