NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1 cup Riced Cauliflower

1 Large Egg

50g Chopped Carrot

1/4 cup Green Peas

1/4 cup Diced Onion

50g Chopped Celery

1/4 cup Low-Fat Milk

1 tsp Olive Oil

Seasonings: Salt, Pepper, Thyme

PREPARATION

• 1

  Preheat the oven to 400°F.

• 2

  In a bowl, combine the riced cauliflower, egg, and a pinch of salt and pepper. Mix until evenly blended to form your crust base.

• 3

  Press the cauliflower mixture evenly into a small pie dish or ovenproof skillet to form a thin crust. Bake in the preheated oven for 10 minutes to set.

• 4

  Meanwhile, heat olive oil in a pan over medium heat. Sauté the diced onion, chopped celery, and carrot until they begin to soften, about 3-4 minutes.

• 5

  Add the green peas to the pan and continue to sauté for another 2 minutes.

• 6

  Stir in diced, pre-cooked chicken breast (or lightly sautéed chicken cut into bite-size pieces) and low-fat milk. Season with salt, pepper, and thyme, allowing the mixture to heat through and slightly thicken, about 3 minutes.

• 7

  Remove the cauliflower crust from the oven, and spoon the chicken and vegetable mixture onto it, spreading evenly.

• 8

  Return the filled pie to the oven and bake for an additional 8-10 minutes, until the filling is bubbly and the crust has a golden edge.

• 9

  Let the pot pie cool slightly before serving.