NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 oz whole wheat macaroni

1 cup cauliflower florets

1 oz sharp cheddar cheese

0.25 cup plain Greek yogurt

1 tbsp nutritional yeast

1 tsp Dijon mustard

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Bring a pot of salted water to a boil and cook the whole wheat macaroni according to package directions, adding the cauliflower florets to the boiling water for the last 4 minutes of cooking.

• 3

  While the pasta cooks, dice the chicken breast into small, bite-sized pieces and sauté in a non-stick skillet over medium heat until fully cooked and lightly browned.

• 4

  In a medium mixing bowl, whisk together the Greek yogurt, Dijon mustard, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper until smooth.

• 5

  Drain the pasta and cauliflower well, then return them to the pot along with the cooked chicken.

• 6

  Pour the yogurt sauce over the pasta mixture and toss thoroughly until every piece is evenly coated.

• 7

  Transfer the mixture into a small oven-safe baking dish, sprinkle the shredded cheddar cheese evenly over the top, and dust with smoked paprika.

• 8

  Bake for 12-15 minutes until the cheese is melted and the edges are bubbling.