NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken Breast

1/2 cup cooked Whole Wheat Macaroni

1 cup chopped Broccoli

1/4 cup shredded Reduced-Fat Cheddar Cheese

3 tbsp Nonfat Plain Greek Yogurt

1/4 cup Low-Fat Milk

1 tsp Dry Mustard

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

• 1

  Preheat the oven to 375°F and lightly grease a small baking dish.

• 2

  Cook the whole wheat macaroni according to package instructions until al dente; drain and set aside.

• 3

  Steam or blanch the chopped broccoli until just tender, about 3-4 minutes, then drain.

• 4

  Season the chicken breast lightly with salt, pepper, and a pinch of garlic powder, then grill or sauté until cooked through. Once cooled slightly, chop into bite-sized pieces.

• 5

  In a small bowl, combine the low-fat milk, nonfat Greek yogurt, dry mustard, and garlic powder. Stir until well mixed to form a creamy sauce base.

• 6

  In the baking dish, mix the cooked macaroni, chicken pieces, broccoli, and the creamy sauce. Stir in half of the shredded reduced-fat cheddar cheese, reserving the rest for topping.

• 7

  Sprinkle the remaining cheese over the top of the mixture.

• 8

  Bake in the preheated oven for 15-18 minutes, or until the cheese is melted and the dish is heated through.

• 9

  Remove from oven, let cool slightly, and serve warm.