- 8 oz chicken breasts
- Celtic Sea Salt, to taste
- black pepper, to taste
- 3 cups zucchini, spiralized
- 1 Tbsp Water
- 1 Tbsp fresh parsley for garnish
- 1 cup cauliflower florets
- 1/2 cup cottage cheese
- 1 Tbsp greek yogurt
- 1 Tbsp nutritional yeast
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
Salt and pepper both sides of the chicken breasts and grill (or bake at 350°F for 25-30 minutes) until cooked through.
Let rest a few minutes, then cut chicken breasts into slices.
In a large skillet, add zucchini spirals and water and cook until just tender.
On a plate, layer zucchini noodles, alfredo sauce and chicken. Garnish with fresh parsley.
Steam cauliflower until fork tender.
In a food processor or blender, add cauliflower with remaining ingredients.
Blend until smooth.