NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower Florets

1/2 cup Low-Fat Milk

1/4 cup Plain Nonfat Greek Yogurt

1 medium Carrot, chopped

1 stalk Celery, chopped

1/4 medium Onion, diced

1 tsp Olive Oil

1 clove Garlic, minced

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  In a medium saucepan, steam the cauliflower florets until tender (about 8-10 minutes). Drain and mash lightly; season with a pinch of salt and pepper to create your topping.

• 3

  Heat olive oil in a large skillet over medium heat. Sauté the diced onion, minced garlic, chopped carrot, and celery until they start to soften, about 3-4 minutes.

• 4

  Add small cubes of chicken breast to the skillet and cook until the chicken is no longer pink on the outside, about 5-6 minutes. Stir in fresh thyme, salt, and pepper.

• 5

  Pour in the low-fat milk and add the plain Greek yogurt, stirring well to create a creamy sauce. Allow the mixture to simmer gently for 3-4 minutes until slightly thickened.

• 6

  Transfer the chicken and vegetable mixture into a small, oven-safe baking dish. Spread the mashed cauliflower evenly over the top to serve as a crust.

• 7

  Place the dish in the preheated oven and bake for an additional 10-12 minutes, allowing the flavors to meld and the topping to set.

• 8

  Remove from oven and let it cool for a few minutes before serving. Enjoy your Creamy Cauliflower Chicken Pot Pie!