Makes 2 Servings
Macros: 335 cal, fat 11g, carbs 18g, fibre 6g, protein 41g
1/4 head Cauliflower (large, chopped into florets)
1/2 tsp Avocado Oil (divided)
1/2 Yellow Onion (small, chopped)
1 Garlic (cloves, minced)
2 Tbsps Nutritional Yeast
1/4 cup Canned Coconut Milk
1 Tbsp Lemon Juice
1/3 Sea Salt (divided)
283g Chicken Breast (boneless, skinless)
1 1/2 tsps Rosemary (fresh, chopped)
1/8 tsp Garlic Powder
2 Zucchini (medium, spiralized into noodles)
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.
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.
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.
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.
Plate the zucchini noodles and top with sliced chicken and cauliflower alfredo sauce. Enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
More Flavour: Season with black pepper or chili flakes.
Additional Toppings: Add chopped fresh parsley and extra lemon slices.
Make it Vegan: Omit the chicken breast and top with a veggie burger or tofu.
Zucchini Noodles: If you prefer cooked zucchini noodles, you can lightly cook them in the same pan as the chicken after it's done cooking. Once they're done, add everything to the pan to re-heat it.