YOUR SOLIN GENERATED RECIPE
Crispy Grilled Chicken Parmesan with Creamy Cauliflower Alfredo Pasta
Savor the combination of a crispy grilled chicken breast topped with a light parmesan crust paired with a silky, creamy cauliflower Alfredo pasta. This dish harmonizes tender, juicy chicken with a velvety, low-calorie sauce and fresh zucchini noodles for a satisfying meal that hits the perfect protein and calorie targets for your day.
INGREDIENTS
4 oz Chicken Breast
2 tbsp Almond Flour
1 tbsp Parmesan Cheese
1 cup Cauliflower
1/4 cup Unsweetened Almond Milk
2 tbsp Nutritional Yeast
1 cup Zucchini Noodles
1 tsp Olive Oil
1 clove Garlic
Salt and Pepper to taste
PREPARATION
Begin by pounding the chicken breast lightly to an even thickness. Season with salt and pepper.
Coat the chicken lightly with almond flour on both sides. Preheat a grill pan over medium-high heat and lightly spray with cooking spray or brush a tiny amount of olive oil.
Grill the chicken for about 5-6 minutes per side until fully cooked and a crispy, lightly golden crust forms. In the last minute of grilling, sprinkle the grated parmesan over the top to slightly melt.
While the chicken is grilling, steam the cauliflower florets with a crushed garlic clove until tender, about 6-8 minutes.
Blend the steamed cauliflower, unsweetened almond milk, nutritional yeast, and a pinch of salt until smooth to create a creamy sauce. Add the teaspoon of olive oil and pulse to combine.
Heat the sauce in a small pan over low heat, allowing it to warm and thicken just slightly. If desired, adjust seasoning.
Toss the zucchini noodles in the warmed cauliflower Alfredo sauce until evenly coated.
Plate the zucchini noodles and place the grilled chicken breast on top. Drizzle any remaining sauce over the chicken.
Serve immediately and enjoy the blend of crispy, savory chicken and creamy, light pasta.