NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea pasta

4 oz chicken breast

1 cup cauliflower florets

0.25 cup plain non-fat Greek yogurt

0.5 oz sharp cheddar cheese

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp turmeric

1 tbsp nutritional yeast

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with the olive oil.

• 2

  Bring a medium pot of water to a boil and cook the chickpea pasta for 2 minutes less than the package instructions so it remains al dente.

• 3

  While the pasta cooks, sauté the cubed chicken breast in a skillet over medium heat until cooked through and lightly browned.

• 4

  Add the cauliflower florets to the skillet during the last 4 minutes of chicken cooking to steam them until just tender.

• 5

  In a mixing bowl, whisk together the Greek yogurt, shredded cheddar, nutritional yeast, garlic powder, turmeric, sea salt, and black pepper to create a thick sauce.

• 6

  Drain the pasta and toss it into the bowl with the chicken and cauliflower, stirring in the yogurt sauce until everything is evenly coated.

• 7

  Transfer the mixture into the baking dish and bake for 15 minutes until the sauce is bubbly and the top has a beautiful golden hue.