NUTRITION

SERVINGS

INGREDIENTS

4 ounces Chicken Breast

1 cup Cauliflower Florets

1/4 cup Non-Fat Greek Yogurt

1/2 cup Low-Sodium Chicken Broth

1 small Carrot, diced

1 stalk Celery, diced

1/4 portion Onion, chopped

1 tsp Olive Oil

1/4 cup Frozen Peas

Herbs & Spices to taste

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  In a food processor, pulse the cauliflower florets until they resemble a coarse rice texture. Press out any excess water using a clean towel.

• 3

  Mix the cauliflower with a pinch of salt, pepper, and a drizzle of olive oil to form the crust. Press the mixture into a greased ramekin or small baking dish to create an even base.

• 4

  Bake the cauliflower crust for 12-15 minutes or until it starts to turn golden.

• 5

  While the crust bakes, heat olive oil in a skillet over medium heat. Sauté the chopped onion, diced carrot, and celery until they soften, about 5 minutes.

• 6

  Add diced chicken breast to the skillet and cook until it is no longer pink, approximately 5-7 minutes. Season with thyme, salt, and pepper.

• 7

  Stir in the frozen peas and pour in low-sodium chicken broth. Let the mixture simmer for another 3-4 minutes.

• 8

  Reduce heat, then mix in the Greek yogurt to create a creamy sauce. Adjust seasonings as needed.

• 9

  Spoon the creamy chicken and vegetable mix over the pre-baked cauliflower crust, then return to the oven for an additional 5 minutes to meld the flavors.

• 10

  Remove from the oven and let cool slightly before serving.