Ingredients:

  • 1 lb chicken breast, sliced into thin strips
  • 4 large zucchini, spiralized into thick ribbons
  • 200g cauliflower florets, fresh or frozen
  • 1.5 cups unsweetened almond milk
  • 3 cloves garlic, roasted or sautéed
  • 2 tbsp nutritional yeast
  • 1 tsp sea salt
  • 1/2 tsp white pepper
  • 1 tsp extra virgin olive oil
  • 1/2 tsp smoked paprika
  • 1/4 cup fresh parsley, finely chopped

Instructions:

  1. Steam the cauliflower florets until fork-tender.
  2. Transfer cauliflower and almond milk into a high-speed blender. Add garlic, nutritional yeast, sea salt, and white pepper. Blend on high until a smooth, ivory silk consistency is achieved.
  3. Season chicken strips with smoked paprika and a pinch of salt. Heat 1 tsp olive oil in a large skillet over medium-high heat.
  4. Sear chicken for 3-4 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
  5. Add the zucchini ribbons and cauliflower sauce to the skillet. Toss gently for about 2 minutes until heated through and well-coated. Garnish with fresh parsley and serve immediately.