Chicken with Creamy Cauliflower Alfredo and Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chicken with Creamy Cauliflower Alfredo and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Chicken with Creamy Cauliflower Alfredo and Roasted Asparagus

Enjoy a vibrant twist on classic Alfredo with tender chicken breast, a silky cauliflower-based sauce infused with nutritional yeast and garlic, and perfectly roasted asparagus for a burst of freshness. This dish is both hearty and light, striking a satisfying balance for a wholesome meal.

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NUTRITION

430kcal
Protein
43.5g
Fat
23.9g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower Florets

1/4 cup Unsweetened Almond Milk

1 tbsp Nutritional Yeast

1 clove Garlic

1 tsp Olive Oil (for chicken)

1 tbsp Extra Virgin Olive Oil (for asparagus)

1 cup Asparagus

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the asparagus with extra virgin olive oil, a pinch of salt, and pepper, and spread them on a baking sheet.

  • 2

    Bake the asparagus in the oven for about 12-15 minutes until they’re tender and slightly charred.

  • 3

    Meanwhile, season the chicken breast with salt and pepper. Heat a skillet over medium heat and add 1 teaspoon of olive oil.

  • 4

    Sear the chicken breast on both sides until golden brown, then lower the heat and cook through until the internal temperature reaches 165°F, about 5-7 minutes per side depending on thickness.

  • 5

    For the Alfredo sauce, combine the cauliflower florets, unsweetened almond milk, nutritional yeast, and garlic in a blender. Blend until very smooth.

  • 6

    Pour the sauce into a small saucepan and heat over low-medium heat, stirring occasionally until warmed through. Adjust seasoning with salt and pepper as desired.

  • 7

    Plate the chicken and drizzle a generous amount of creamy cauliflower Alfredo sauce over it. Serve with roasted asparagus on the side.

Chicken with Creamy Cauliflower Alfredo and Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chicken with Creamy Cauliflower Alfredo and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Chicken with Creamy Cauliflower Alfredo and Roasted Asparagus

Enjoy a vibrant twist on classic Alfredo with tender chicken breast, a silky cauliflower-based sauce infused with nutritional yeast and garlic, and perfectly roasted asparagus for a burst of freshness. This dish is both hearty and light, striking a satisfying balance for a wholesome meal.

NUTRITION

430kcal
Protein
43.5g
Fat
23.9g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower Florets

1/4 cup Unsweetened Almond Milk

1 tbsp Nutritional Yeast

1 clove Garlic

1 tsp Olive Oil (for chicken)

1 tbsp Extra Virgin Olive Oil (for asparagus)

1 cup Asparagus

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the asparagus with extra virgin olive oil, a pinch of salt, and pepper, and spread them on a baking sheet.

  • 2

    Bake the asparagus in the oven for about 12-15 minutes until they’re tender and slightly charred.

  • 3

    Meanwhile, season the chicken breast with salt and pepper. Heat a skillet over medium heat and add 1 teaspoon of olive oil.

  • 4

    Sear the chicken breast on both sides until golden brown, then lower the heat and cook through until the internal temperature reaches 165°F, about 5-7 minutes per side depending on thickness.

  • 5

    For the Alfredo sauce, combine the cauliflower florets, unsweetened almond milk, nutritional yeast, and garlic in a blender. Blend until very smooth.

  • 6

    Pour the sauce into a small saucepan and heat over low-medium heat, stirring occasionally until warmed through. Adjust seasoning with salt and pepper as desired.

  • 7

    Plate the chicken and drizzle a generous amount of creamy cauliflower Alfredo sauce over it. Serve with roasted asparagus on the side.