Grilled Chicken Cauliflower Alfredo with Zucchini Noodles #healthy #recipes

This Flame broiled Chicken Cauliflower Alfredo with Zucchini Noodles recipe has such a great amount of making it work similar to flavor, richness, and surface. In case you're hoping to appreciate a chicken Alfredo dish, yet in addition need to decrease calories – at that point this is the recipe for you coming in at under 275 calories for every serving!

In addition to the fact that it delivers with regards to season, yet it fills in as the ideal righteous guilty pleasure. I have been working with cauliflower as a sauce trade for quite a while and I genuinely think I have culminated the sauce.This recipe arrived at a point that I would not modify anything.

You will be enjoyably astounded at how scrumptious this recipe is. Between the superbly supplanted Alfredo sauce to the zucchini noodles – you won't miss the customary dish. Much! Ha! Let's face it – the genuine article is divine, which is as it should be!

Also try our recipe Grilled Garlic and Herb Chicken and Veggies

Grilled Chicken Cauliflower Alfredo with Zucchini Noodles – a creamy cauliflower Alfredo sauce that not only replaces traditional Alfredo sauce in a healthy way, but has been perfected!

Ingredients:
Chicken:

• 1 lb boneless (skinless chicken breast, sliced thin and then cut into slices)
• 1/2 tsp sea salt
• 1/4 tsp garlic powder
• 1/4 tsp paprika
• 1/8 tsp black pepper

Additional Ingredients:

• 2 cups Creamy Cauliflower Alfredo Sauce
• 12 oz roasted red peppers (drained and chopped*, 1 cup)
• 4 medium zucchini's (spiralized)
• 1.5 tbsp extra-virgin olive oil

Garnishment:

• Shaved parmesan cheese
• Chopped parsley
• Serve with your favorite dipping bread

Instructions:

1. Rinse chicken in water and pat dry. Slice chicken to desired strip thickness. Or wait to cut until after cooked.
2. Using a brush, coat the chicken with approximately 1/2 tablespoon of olive oil and season with salt, garlic powder, paprika, and pepper.
3. Place a grill pan (or regular pan) over medium heat. Add olive oil and allow it to heat.
4. Once heated, add the chicken to the pan allowing to cook 8-10 minutes, or until done.
5. Place a separate large pan over medium-low heat with olive oil. Once heated, add the roasted red peppers and zucchini noodles - stirring to cook them through.*
6. If desired, season noodles with additional garlic powder and a dash of sea salt.
7. When the noodles have cooked (yet still have some firmness), add the chicken and cauliflower alfredo sauce. Stir to combine.

Read more our recipe : Marsala Chicken & Rice Casserole

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