NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower (divided use for filling and crust)

1 medium Carrot, diced

1 stalk Celery, diced

1/4 cup Frozen Green Peas

1 tsp Olive Oil

1/4 cup Low-Fat Greek Yogurt

1 oz Sharp Cheddar Cheese, shredded

1 large Egg

1 tsp Garlic Powder

1 tsp Onion Powder

1/2 tsp Dried Thyme

1/2 tsp Black Pepper

Pinch of Salt

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Cut the chicken breast into bite-sized pieces. In a non-stick skillet, heat olive oil over medium heat and sauté the chicken until cooked through and lightly browned. Remove and set aside.

• 3

  In the same skillet, add diced carrot and celery. Sauté for 3-4 minutes until they start to soften.

• 4

  Add the cauliflower (using about 2/3 cup chopped for the filling) and frozen peas, then sprinkle garlic powder, onion powder, thyme, black pepper, and a pinch of salt. Stir well and cook for an additional 3-4 minutes until the vegetables are tender.

• 5

  Stir in the low-fat Greek yogurt and return the chicken to the skillet. Mix thoroughly until the filling is creamy and evenly combined. Adjust seasonings as needed.

• 6

  For the crust, place the remaining 1/3 cup of cauliflower in a food processor and pulse until it resembles a rice-like texture. Transfer to a small bowl, whisk in the egg, and combine with the shredded cheddar cheese to form a cohesive mixture.

• 7

  Spoon the creamy chicken and vegetable filling into an ovenproof ramekin or small baking dish. Carefully top with the cauliflower crust mixture, spreading it evenly over the filling.

• 8

  Bake in the preheated oven for 18-22 minutes, or until the crust is set and slightly golden.

• 9

  Remove from the oven and let cool for a few minutes before serving. Enjoy your lighter yet comforting pot pie!