NUTRITION

SERVINGS

INGREDIENTS

6.5 ounces Boneless Skinless Chicken Thighs

2.5 cups Cauliflower florets

1.25 cups Fresh Green Beans

2 teaspoons Extra Virgin Olive Oil

2 cloves Garlic, minced

1 tablespoon Non-fat Greek Yogurt

1 teaspoon Fresh Lemon Juice

PREPARATION

• 1

  Place cauliflower florets in a steamer basket over boiling water and cook for 10-12 minutes until very tender.

• 2

  While cauliflower cooks, season chicken thighs with salt and black pepper.

• 3

  Heat 1 teaspoon of olive oil in a large skillet over medium-high heat.

• 4

  Add chicken thighs to the skillet and sear for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 5

  Remove chicken from the skillet and let it rest on a plate.

• 6

  In the same skillet, add the remaining 1 teaspoon of olive oil, minced garlic, and green beans.

• 7

  Sauté the green beans for 4-5 minutes until crisp-tender and slightly charred.

• 8

  Transfer the steamed cauliflower to a bowl or food processor, add the Greek yogurt and a pinch of salt, and blend or mash until smooth and creamy.

• 9

  Plate the cauliflower mash, top with the seared chicken thighs, and serve the garlic green beans on the side.

• 10

  Finish the dish with a fresh squeeze of lemon juice over the chicken and beans.