NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Cauliflower

1 large Egg

1 medium Carrot

1/3 cup Green Peas

1/4 cup chopped Onion

1/4 cup Unsweetened Almond Milk

1/2 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Steam the cauliflower until very tender. Place it in a bowl and mash with the egg, a pinch of salt, and pepper to create a smooth mixture.

• 3

  Press the cauliflower mixture evenly into the base and slightly up the sides of a small oven-safe dish to form the crust.

• 4

  Heat the olive oil in a pan over medium heat. Sauté the chopped onion and minced garlic until translucent and fragrant.

• 5

  Add the diced carrot and green peas to the pan, cooking until they begin to soften, about 3-4 minutes.

• 6

  Dice the chicken breast into bite-sized pieces and add to the pan, seasoning with a little salt and pepper. Sauté until the chicken is lightly browned.

• 7

  Pour in the low-sodium chicken broth and unsweetened almond milk, stirring to combine and form a light, creamy sauce with the vegetables and chicken.

• 8

  Transfer the creamy chicken and vegetable mixture over the prepared cauliflower crust in the dish, smoothing the top.

• 9

  Place the dish in the preheated oven and bake for about 20 minutes, or until the crust is set and slightly golden on the edges.

• 10

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