NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 tsp olive oil

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1.5 oz whole wheat elbow pasta

1 cup cauliflower florets

0.25 cup plain non-fat Greek yogurt

1 oz sharp cheddar cheese

1 tbsp nutritional yeast

1 tbsp unsweetened almond milk

PREPARATION

• 1

  Toss the cubed chicken breast with olive oil, garlic powder, smoked paprika, sea salt, and black pepper until evenly coated.

• 2

  Place the chicken in an air fryer at 400°F for 10-12 minutes, shaking halfway through, until crispy and cooked through.

• 3

  Boil the whole wheat pasta according to package directions, adding the cauliflower florets to the boiling water during the last 4 minutes of cooking.

• 4

  Drain the pasta and cauliflower, reserving 1 tablespoon of the cooking water.

• 5

  In the same pot over low heat, whisk together the Greek yogurt, shredded cheddar, nutritional yeast, almond milk, and reserved pasta water until a smooth sauce forms.

• 6

  Fold the pasta and cauliflower back into the cheese sauce until well coated.

• 7

  Transfer the mac and cheese to a bowl and top with the crispy air-fried chicken.