This is a wonderful light tasting and refreshing warm meal that offers the comforts of a flavorful dish without the normal high calories of an alfredo sauce. Better yet, this meal is chock full of B-vitamins and a solid dose of selenium.

This meal is high on my recommendations for immune support. Another group of people this meal supports are those with Hashimoto’s which is an autoimmune disease of the thyroid gland that results in hypothyroidism. Selenium is an essential dietary trace mineral and an important part of anti-oxidant systems such as glutathione peroxidase that neutralizes and protects against free radical damage and reactive oxygen species. It also plays an important role in thyroid function.

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 Canned Coconut Milk
  • 2 tbsps Lemon Juice
  • 3/4 tsp Sea Salt (divided)

  • 1 1/4 lb Chicken Breast (boneless, skinless)

  • 1 tbsp Rosemary (fresh, chopped)
  • 1/4 tsp Garlic Powder
  • 4 Zucchini (medium, spiralized into noodles)

Directions

  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!

Notes

Leftovers: Refrigerate in an airtight container for up to three days.
More Flavor: 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.

Nutrition

Amount per serving
Calories 335
Fat 11g
Saturated 6g
Trans 0g
Polyunsaturated 1g
Monounsaturated 2g
Carbs 18g
Fiber 6g
Sugar 9g
Protein 41g
Cholesterol 103mg
Sodium 578mg
Potassium 1497mg
Vitamin A 447IU
Vitamin C 74mg
Calcium 76mg
Iron 4mg
Vitamin D 1IU
Vitamin E 1mg
Vitamin K 20μg
Thiamine 7.3mg
Riboflavin 7.9mg
Niacin 54mg
Vitamin B6 9.3mg
Folate 104μg
Vitamin B12 34.1μg
Phosphorous 412mg
Magnesium 87mg
Zinc 2mg
Selenium 33μg
Twice Baked Chicken Stuffed Sweet Potatoes

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