YOUR SOLIN GENERATED RECIPE
Healthy Creamy Chicken Alfredo with Roasted Broccoli
Savor a lighter twist on a classic comfort dish featuring tender grilled chicken, velvety cauliflower-based Alfredo sauce, and roasted broccoli paired with zucchini noodles for a bright, nutritious finish. This dish delivers a creamy, satisfying flavor profile without overwhelming calories.
INGREDIENTS
4 oz Chicken Breast
2 tsp Olive Oil
1 cup Broccoli Florets
1 cup Cauliflower Florets
1/4 cup Unsweetened Almond Milk
1 clove Garlic
1 tbsp Low-fat Parmesan Cheese
1 cup Zucchini Noodles
PREPARATION
Preheat your oven to 425°F.
On a baking sheet, toss the broccoli florets with 1 teaspoon olive oil, salt, and pepper. Roast in the oven for 15-20 minutes until tender and slightly crispy.
Meanwhile, season the chicken breast with salt and pepper. In a skillet over medium heat, heat the remaining olive oil and cook the chicken for about 6-7 minutes per side until fully cooked. Once done, slice the chicken into strips.
In a blender, combine the cauliflower florets, unsweetened almond milk, garlic, and a pinch of salt. Blend until smooth to create a creamy sauce.
Pour the cauliflower sauce into a small saucepan and warm on low heat. Stir in the grated low-fat Parmesan cheese until incorporated. Adjust seasoning with salt and pepper as needed.
Lightly toss the zucchini noodles in the saucepan just to warm them without overcooking.
To assemble, plate the zucchini noodles topped with sliced chicken, drizzle the cauliflower Alfredo sauce evenly, and finish with roasted broccoli on the side.
Serve immediately and enjoy your healthy, creamy take on Chicken Alfredo.