NUTRITION

SERVINGS

INGREDIENTS

1 cup riced cauliflower

1 large egg

2 tbsp almond flour

0.25 tsp sea salt

0.25 tsp dried oregano

4 oz chicken breast

2 tsp extra virgin olive oil

0.5 cup fresh basil leaves

1 tbsp nutritional yeast

1 clove garlic

0.5 cup cherry tomatoes

1 cup baby arugula

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Steam the riced cauliflower until tender, then place it in a clean kitchen towel and squeeze out all excess moisture until the cauliflower is very dry.

• 3

  In a medium bowl, combine the dried cauliflower, egg, almond flour, sea salt, and dried oregano to form a dough.

• 4

  Press the dough onto the prepared baking sheet into a thin circle and bake for 15-20 minutes until the edges are golden and the crust is firm.

• 5

  While the crust is baking, pulse the fresh basil, olive oil, nutritional yeast, and garlic in a small food processor until a smooth pesto forms.

• 6

  Remove the crust from the oven and spread the dairy-free pesto evenly over the surface.

• 7

  Top with the cooked sliced chicken breast and halved cherry tomatoes, then return to the oven for 5 minutes to heat through.

• 8

  Remove from the oven and top with fresh baby arugula before slicing and serving.