NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

3 oz chicken breast

0.75 oz sharp cheddar cheese

0.25 cup plain Greek yogurt

1 tbsp nutritional yeast

0.5 cup broccoli florets

0.25 cup unsweetened almond milk

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

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 for 2 minutes less than the package instructions suggest; add the broccoli florets during the final 2 minutes of boiling, then drain.

• 3

  Season the chicken breast with a pinch of sea salt and black pepper, pan-sear until fully cooked, and dice into small bite-sized pieces.

• 4

  In a mixing bowl, whisk together the plain Greek yogurt, almond milk, nutritional yeast, garlic powder, and smoked paprika until the mixture is smooth and creamy.

• 5

  Combine the cooked pasta, broccoli, and diced chicken in the prepared baking dish.

• 6

  Pour the yogurt sauce over the pasta mixture and stir in half of the shredded sharp cheddar cheese until well combined.

• 7

  Sprinkle the remaining cheddar cheese evenly over the top.

• 8

  Bake for 15 minutes, or until the cheese is melted and the edges are slightly golden and bubbling.