NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken Breast

1/2 cup dry Whole Wheat Macaroni

1 cup chopped Cauliflower

1/4 cup Nonfat Greek Yogurt

1/4 cup Low-Fat Milk

1/4 oz Shredded Cheddar Cheese

1/4 small Onion (minced)

1 clove Garlic (minced)

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Cook the macaroni according to package instructions until al dente. Drain and set aside.

• 3

  Season the chicken breast with salt and pepper. In a skillet over medium heat, heat the olive oil and sauté the chicken until golden on both sides and cooked through. Remove from skillet and dice into bite-sized pieces.

• 4

  In the same skillet, add the minced onion and garlic. Sauté until fragrant and softened, then add the chopped cauliflower. Cook for an additional 5 minutes until the cauliflower begins to soften.

• 5

  In a bowl, mix together the nonfat Greek yogurt and low-fat milk to create a creamy sauce. Combine this mixture with the sautéed vegetables and chicken. Stir in the cooked macaroni and fold gently to combine.

• 6

  Transfer the mixture to an oven-safe baking dish. Sprinkle the shredded cheddar cheese evenly on top.

• 7

  Bake in the preheated oven for about 15-20 minutes, or until the cheese is melted and the dish is heated through.

• 8

  Remove from the oven, allow to cool for a few minutes, and serve warm.