NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1 cup Cauliflower Florets

1/4 cup Low-Fat Greek Yogurt

2 Tbsp Almond Flour

1/2 cup Mixed Peas and Carrots (Frozen)

1/4 cup Low-Sodium Chicken Broth

1 Egg

1 tsp Olive Oil

Salt, Pepper & Rosemary to taste

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Steam the cauliflower florets until tender, then blend them with almond flour and the egg to form a crust mixture. Season lightly with salt, pepper, and rosemary.

• 3

  Press the cauliflower mixture evenly into the base of a small oven-safe dish to form the crust. Bake in the preheated oven for 10 minutes until it begins to set.

• 4

  While the crust bakes, dice the chicken breast into bite-sized pieces and season with salt, pepper, and a pinch of rosemary.

• 5

  In a non-stick skillet, heat olive oil over medium heat. Sauté the chicken pieces until lightly browned on all sides, about 5-7 minutes.

• 6

  Add the frozen peas and carrots to the skillet and pour in the low-sodium chicken broth. Allow the mixture to simmer for 3-4 minutes.

• 7

  Stir in the low-fat Greek yogurt to create a creamy sauce, and cook for an additional 2 minutes until everything is well combined.

• 8

  Remove the pre-baked crust from the oven, then carefully spoon the creamy chicken and vegetable filling over the crust.

• 9

  Return the assembled pot pie to the oven and bake for an additional 8-10 minutes, allowing the flavors to meld and the top to set slightly.

• 10

  Let the dish cool for a few minutes before serving to ensure the filling is nicely thickened.