NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1 cup Cauliflower (for crust)

1 cup Cauliflower (for sauce)

1/2 cup diced Carrots

1/2 cup diced Celery

1/4 cup chopped Onion

1/2 cup Low-Sodium Chicken Broth

1/4 cup Skim Milk

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  For the crust, pulse 1 cup of cauliflower in a food processor until it resembles rice. Place the riced cauliflower in a bowl, season lightly with salt and pepper, and press it into the bottom and up the sides of a small oven-safe dish to form a thin crust.

• 3

  Lightly drizzle olive oil over the crust and pre-bake it for about 10 minutes.

• 4

  Meanwhile, season the chicken breast with salt and pepper and cook it in a skillet until lightly browned and just cooked through. Once cooled, chop or shred the chicken into bite-sized pieces.

• 5

  In the same skillet, add the diced onions, carrots, and celery. Sauté in a small amount of olive oil until the vegetables are softened, about 3-4 minutes.

• 6

  Add 1 cup of cauliflower (for the sauce) to the vegetables and cook for another 2 minutes before stirring in the chicken broth and skim milk.

• 7

  Bring the mixture to a gentle simmer and let it thicken slightly. Stir in the cooked chicken, and adjust seasoning with salt and pepper.

• 8

  Spoon the creamy chicken and vegetable mixture into the pre-baked cauliflower crust. Optionally, sprinkle a few extra pepper or herbs on top.

• 9

  Return the dish to the oven and bake for an additional 10-15 minutes until the filling is bubbly and the crust is slightly golden.

• 10

  Let cool for a few minutes before serving to allow the flavors to meld.