Zucchini Noodles with Cauliflower Alfredo

Servings: 4

Calories per Serving: 321

Prep Time:

Cook Time:

Total Time: 30 minutes

Ingredients

1/2 head Cauliflower (large, chopped into florets)

1 tsp Avocado Oil (divided)

1 Yellow Onion (small, chopped)

2 Garlic (cloves, minced)

1/4 cup Nutritional Yeast

1/2 cup Organic Coconut Milk (from the can)

2 tbsps Lemon Juice

3/4 tsp Sea Salt (divided)

1 1/4 lbs Chicken Breast (boneless, skinless)

1 tbsp Rosemary (fresh, chopped)

1/4 tsp Garlic Powder

4 Zucchini (medium, spiralized into noodles)

Instructions

  1. Bring a large pot of water to a boil under a steamer basket. Place the cauliflower florets in the steamer basket and cook for 10 to 12 minutes, or until soft.
  2. In a skillet over medium heat, add half of the avocado oil and the onion. Cook for 5 to 7 minutes, until cooked through, then lower the heat to low and add the garlic. Cook for 1 to 2 minutes more. Set aside.
  3. In a blender, add the steamed cauliflower, onion, garlic, nutritional yeast, coconut milk, lemon juice and 3/4 of the sea salt. Blend on high until smooth and creamy. Set aside.
  4. Season the chicken breast with rosemary, garlic powder and the remaining sea salt. In a skillet over medium heat, add the remaining avocado oil. Then, add the chicken breast and cook for 8 minutes per side. Remove, let it rest for 2 to 3 minutes and then slice.
  5. Plate the zucchini noodles and top with sliced chicken and cauliflower alfredo sauce. Enjoy!

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