NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Whole wheat elbow macaroni

1 cup Cauliflower florets

0.75 oz Sharp cheddar cheese

0.25 cup Non-fat Greek yogurt

1 tbsp Nutritional yeast

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground mustard

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish.

• 2

  Bring a large pot of salted water to a boil and cook the whole wheat macaroni according to package instructions, adding the cauliflower florets for the final 5 minutes of boiling.

• 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 golden and cooked through.

• 4

  Drain the pasta and cauliflower thoroughly, then return them to the warm pot.

• 5

  Stir in the cooked chicken, Greek yogurt, nutritional yeast, garlic powder, onion powder, sea salt, black pepper, and ground mustard until the mixture is well coated and creamy.

• 6

  Transfer the macaroni mixture into the prepared baking dish and spread it out evenly.

• 7

  Sprinkle the shredded sharp cheddar cheese over the top and bake for 12-15 minutes until the cheese is melted and slightly bubbly.