NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1 cup Cauliflower Florets

1/4 cup Nonfat Greek Yogurt

1 medium Carrot, diced

1 stalk Celery, diced

1/4 cup Green Peas

1/4 medium Onion, diced

1/4 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

PREPARATION

• 1

  Preheat the oven to 400°F.

• 2

  In a pot, steam the cauliflower florets until soft, then blend until smooth to form the crust base.

• 3

  Season chicken breast lightly with salt and pepper. In a skillet, heat the olive oil over medium heat and sauté the diced onion, celery, and carrot until they begin to soften, about 3-4 minutes.

• 4

  Add the green peas and continue sautéing for another 2 minutes. Pour in the chicken broth and let it simmer for a minute.

• 5

  Stir in the blended cauliflower and nonfat Greek yogurt to create a creamy sauce. Adjust seasoning with salt and pepper as desired.

• 6

  Shred or dice the cooked chicken breast and stir into the vegetable mixture.

• 7

  Transfer the mixture into a baking dish, smoothing the top evenly. Bake for 15-20 minutes until bubbly and lightly golden on the edges.

• 8

  Remove from the oven and allow to cool for a few minutes before serving.