NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken Breast

1/2 cup Mixed Vegetables (Peas and Carrots)

1 cup Cauliflower, chopped

1/4 cup Low-Fat Milk

1 tbsp Whole Wheat Flour

2 tbsp Non-Fat Greek Yogurt

1/4 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  In a medium saucepan, heat the olive oil over medium heat. Add the diced chicken breast and sauté until lightly browned and nearly cooked through.

• 3

  Stir in the mixed vegetables and cook for another 3-4 minutes.

• 4

  Sprinkle in the whole wheat flour and stir to coat the chicken and vegetables evenly. Gradually stir in the low-sodium chicken broth and low-fat milk, allowing the mixture to thicken slightly.

• 5

  Fold in the non-fat Greek yogurt to create a creamy consistency, then remove the saucepan from heat.

• 6

  Transfer the filling into a small, oven-safe baking dish.

• 7

  For the topping, in a food processor, blend the chopped cauliflower until roughly mashed but still retaining some texture. Spread the cauliflower evenly over the chicken filling.

• 8

  Place the dish in the preheated oven and bake for 15-20 minutes until the cauliflower topping is just golden and the filling is bubbling.

• 9

  Remove from the oven and let it cool slightly before serving.