NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea pasta

4 oz chicken breast

0.25 cup cauliflower

0.25 cup greek yogurt

0.25 oz sharp cheddar cheese

1 tbsp nutritional yeast

1 tsp dijon mustard

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp water

PREPARATION

• 1

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

• 2

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

• 3

  Steam the cauliflower until it is fork-tender, then transfer it to a high-speed blender.

• 4

  Add the Greek yogurt, nutritional yeast, Dijon mustard, garlic powder, onion powder, and water to the blender and process until the sauce is velvety and smooth.

• 5

  Cut the chicken breast into small 1/2-inch cubes and season them with half of the sea salt and black pepper.

• 6

  In the baking dish, combine the par-cooked pasta, raw chicken cubes, and the cauliflower sauce, stirring until everything is evenly coated.

• 7

  Top the mixture with the shredded sharp cheddar cheese and the remaining sea salt and black pepper.

• 8

  Bake for 22-25 minutes until the chicken is fully cooked and the cheese has formed a beautiful golden crust on top.