NUTRITION

SERVINGS

INGREDIENTS

150g Chicken Breast

1 cup Cauliflower (riced)

1 large Egg White

1 tbsp Grated Parmesan Cheese

1/2 medium Carrot

1 stalk Celery

1/4 cup Green Peas

1/4 cup Low-Fat Milk

2 tbsp Nonfat Greek Yogurt

1/4 cup Chicken Broth

1 tsp Olive Oil

Salt & Pepper to taste

Pinch of Thyme

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Prepare the cauliflower crust by pulsing 1 cup of raw cauliflower in a food processor until it resembles rice. Transfer to a bowl, add the egg white and grated parmesan, then season lightly with salt, pepper, and a pinch of thyme. Mix until combined.

• 3

  Press the cauliflower mixture evenly into the bottom of a small ovenproof dish to form the crust. Bake in the preheated oven for about 10 minutes until slightly firm.

• 4

  While the crust is baking, dice the chicken breast into bite-sized pieces. Chop the carrot (using half a medium carrot), celery, and if needed, roughly chop the green peas (if they are whole).

• 5

  Heat 1 tsp olive oil in a skillet over medium heat. Add the chicken pieces and sauté until lightly browned on all sides.

• 6

  Add the chopped carrots, celery, and green peas to the skillet. Sauté for an additional 3-4 minutes until the veggies start to soften.

• 7

  Pour in the chicken broth, low-fat milk, and add 2 tbsp nonfat Greek yogurt. Stir to create a light, creamy sauce. Season with salt, pepper, and additional thyme to taste.

• 8

  Allow the filling to simmer for 3-4 minutes until the flavors meld and the sauce slightly thickens.

• 9

  Remove the crust from the oven and gently spoon the creamy chicken and vegetable mixture on top of the pre-baked cauliflower crust.

• 10

  Return the dish to the oven for an additional 10-12 minutes to heat through and allow the flavors to meld together.

• 11

  Remove from the oven, let cool slightly, and serve warm.