NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

2.5 oz chicken breast

0.25 cup nonfat Greek yogurt

1 oz sharp cheddar cheese

1 cup broccoli florets

1 tbsp nutritional yeast

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp almond flour

1 tsp olive oil

PREPARATION

• 1

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

• 2

  Boil the chickpea pasta in salted water until just underdone (al dente), then drain well.

• 3

  In a large mixing bowl, whisk together the Greek yogurt, half of the shredded cheddar cheese, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper until smooth.

• 4

  Fold the cooked pasta, diced cooked chicken breast, and steamed broccoli florets into the yogurt mixture until everything is thoroughly coated in sauce.

• 5

  Transfer the mixture into the prepared baking dish and spread it into an even layer.

• 6

  In a small bowl, toss the almond flour with the olive oil, then sprinkle this mixture along with the remaining cheddar cheese over the top of the pasta.

• 7

  Bake for 15-18 minutes until the cheese is bubbly and the almond flour topping has reached a golden, crispy texture.