NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

2 cups chopped Cauliflower

1 medium Carrot

1 stalk Celery

1/4 medium Onion

1/4 cup Half-and-Half

1/4 cup Chicken Broth

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

• 1

  Preheat the oven to 400°F (200°C).

• 2

  Steam 2 cups of chopped cauliflower until tender, then blend into a smooth mash. Season lightly with salt and pepper. Spread the cauliflower mash on a baking sheet lined with parchment paper to form a thin crust. Bake in the preheated oven for 15 minutes until the edges start to crisp.

• 3

  While the crust bakes, heat olive oil in a skillet over medium heat. Sauté the chopped quarter onion, diced carrot, and sliced celery until they begin to soften, about 4-5 minutes.

• 4

  Add diced chicken breast (4 oz cut into bite-sized pieces) to the skillet. Season with salt and pepper, and cook until the chicken is browned and nearly cooked through, about 6-7 minutes.

• 5

  Stir in the chicken broth and half-and-half to form a creamy sauce, letting the mixture simmer for an additional 2-3 minutes. Adjust seasoning as needed.

• 6

  Pour the chicken and vegetable filling evenly over the pre-baked cauliflower crust. Return the assembly to the oven and bake for an additional 10 minutes, until the filling is bubbly and the crust edges are golden.

• 7

  Remove from the oven and let cool slightly before serving.