NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower Florets

1/4 cup Low-Fat Greek Yogurt

1/2 cup Low-Sodium Chicken Broth

1/2 cup Chopped Carrots

1/2 cup Green Peas

1 Celery stalk, diced

1/4 medium Onion, diced

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  In a food processor, pulse the cauliflower florets until they resemble rice. Transfer to a bowl and season lightly with salt and pepper.

• 3

  In a non-stick pan, heat olive oil over medium heat and lightly sauté the cauliflower rice for 3-4 minutes to soften it. Press this mixture into the base of a lightly greased baking dish to form the crust. Bake for 10 minutes to set the crust.

• 4

  While the crust bakes, dice the chicken breast into bite-sized pieces. In a separate pan, sauté the chicken with diced onions, celery, and carrots until the chicken is cooked through and vegetables are tender, about 5-7 minutes. Season with salt and pepper.

• 5

  Add the green peas and low-sodium chicken broth to the pan, stirring to combine. Mix in the low-fat Greek yogurt to create a creamy sauce and let it warm through for 2 minutes.

• 6

  Pour the chicken and vegetable mixture over the pre-baked cauliflower crust, spreading it evenly.

• 7

  Return the dish to the oven and bake for an additional 10-12 minutes, allowing flavors to meld.

• 8

  Remove from the oven, let it rest for a few minutes, then serve warm.