NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 medium Cauliflower

1 tbsp Extra virgin olive oil

3 cloves Garlic

0.25 cup Greek yogurt

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

PREPARATION

• 1

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

• 2

  Break the cauliflower into small florets and place them on the baking sheet along with the unpeeled garlic cloves.

• 3

  Drizzle the cauliflower and garlic with half of the olive oil and season with half of the salt and pepper.

• 4

  Rub the chicken breast with the remaining olive oil, salt, pepper, and fresh thyme, then place it on the same baking sheet.

• 5

  Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the cauliflower is tender.

• 6

  Remove from the oven and let the chicken rest for 5 minutes while you squeeze the roasted garlic out of its skin into a high-speed blender.

• 7

  Add the roasted cauliflower and Greek yogurt to the blender and process until the mixture is completely smooth and creamy.

• 8

  Slice the chicken breast and serve it over a generous bed of the warm cauliflower puree.