NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1 cup Cauliflower Rice

1 large Egg

1/4 cup Plain Nonfat Greek Yogurt

1/2 cup Green Peas

1/2 medium Carrot

1 small Onion

1/2 cup Low-Sodium Chicken Broth

1/2 tbsp Olive Oil

1 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Season the chicken breast with a pinch of salt, pepper, and dried thyme. In a small skillet, heat olive oil over medium heat and sear the chicken for 3-4 minutes on each side until lightly golden; it does not need to be fully cooked at this point.

• 3

  In a food processor, blend the cauliflower until it reaches a rice-like consistency. Transfer to a bowl and mix in the egg and Greek yogurt. Season lightly with salt and pepper.

• 4

  Chop the onion, carrot, and prepare the green peas. In the skillet used for the chicken (add a splash of olive oil if needed), sauté the onions until translucent, then add the carrots and peas. Cook for about 3-4 minutes.

• 5

  Deglaze the pan with low-sodium chicken broth, scraping any bits off the bottom. Simmer for another 2 minutes.

• 6

  In a baking dish, place the seared chicken breast and spoon the sautéed vegetables over it. Carefully spread the cauliflower mixture over the top, ensuring it covers the filling evenly.

• 7

  Bake in the preheated oven for 18-22 minutes, or until the chicken is fully cooked and the cauliflower crust sets with a light golden color.

• 8

  Remove from the oven, let it rest for a few minutes, then serve warm and enjoy your hearty, creamy pot pie.