NUTRITION

SERVINGS

INGREDIENTS

4 oz Sirloin steak

1.5 oz Chickpea elbow pasta

1 cup Broccoli florets

0.25 cup Plain nonfat Greek yogurt

0.5 oz Sharp cheddar cheese

1 tsp Olive oil

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Nutritional yeast

PREPARATION

• 1

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

• 2

  Bring a pot of water to a boil and cook the chickpea pasta for 5 minutes, adding the broccoli florets during the final 2 minutes of cooking.

• 3

  Drain the pasta and broccoli, then set aside.

• 4

  Season the sirloin steak with sea salt, black pepper, and garlic powder on both sides.

• 5

  Heat the olive oil in a skillet over medium-high heat and sear the steak for 3-4 minutes per side until browned; remove from heat, let rest for 5 minutes, and slice into bite-sized cubes.

• 6

  In a large mixing bowl, stir together the Greek yogurt, nutritional yeast, and half of the shredded cheddar cheese until smooth.

• 7

  Fold the cooked pasta, broccoli, and steak cubes into the yogurt sauce until everything is evenly coated.

• 8

  Transfer the mixture to the prepared baking dish and sprinkle the remaining cheddar cheese over the top.

• 9

  Bake for 10-12 minutes until the cheese is melted and the edges are slightly golden.