NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Cauliflower

0.5 cup diced Carrots

0.5 cup Frozen Peas

0.25 cup Nonfat Greek Yogurt

0.25 cup Low-Sodium Chicken Broth

1 Egg White

1 tsp Olive Oil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Dice the chicken breast into bite-sized pieces and season lightly with salt and pepper.

• 3

  In a skillet, heat olive oil over medium heat. Sauté the chicken until just cooked through, about 5-7 minutes, then remove and set aside.

• 4

  In the same skillet, add the diced carrots and cook until slightly softened, about 3 minutes. Add the frozen peas and cook for an additional 2 minutes.

• 5

  Blend the cauliflower in a food processor until it reaches a rice-like texture, then steam or microwave until tender (about 3-4 minutes).

• 6

  In a mixing bowl, combine the steamed cauliflower, nonfat Greek yogurt, egg white, and low-sodium chicken broth. Blend until smooth to form a creamy base.

• 7

  Return the chicken and vegetables to the skillet and stir in the creamy cauliflower mixture. Allow to simmer for 2-3 minutes until the sauce thickens slightly.

• 8

  Transfer the chicken and vegetable filling into a small oven-safe dish. Spread any remaining cauliflower mixture on top to form a 'crust'.

• 9

  Bake in the preheated oven for 12-15 minutes or until the top is set and lightly golden.

• 10

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