NUTRITION

SERVINGS

INGREDIENTS

4 oz boneless skinless chicken breast

1.25 oz chickpea macaroni pasta

1 oz shredded sharp cheddar cheese

2 tbsp plain non-fat Greek yogurt

1 cup cauliflower florets

1 tsp olive oil

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp nutritional yeast

PREPARATION

• 1

  Preheat your oven to 400°F and prepare a small oven-safe baking dish.

• 2

  Bring a pot of salted water to a boil and cook the chickpea macaroni for 1 minute less than the package directions suggest for al dente.

• 3

  Toss the cauliflower florets with olive oil and a pinch of salt, then roast on a baking sheet for 15 minutes until just tender.

• 4

  While the cauliflower roasts, dice the chicken breast into small cubes and sauté in a non-stick skillet over medium heat until fully cooked through.

• 5

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

• 6

  Drain the pasta and immediately fold it into the yogurt mixture along with the cooked chicken and roasted cauliflower.

• 7

  Transfer the mixture into the baking dish and sprinkle the shredded sharp cheddar cheese evenly over the top.

• 8

  Bake for 8 to 10 minutes until the cheese is melted and the edges are bubbling.