NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea macaroni

3.5 oz chicken breast

1 cup green beans

1 tsp olive oil

0.75 oz sharp cheddar cheese

2 tbsp nonfat 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

PREPARATION

• 1

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

• 2

  Trim the ends of the green beans and place them on the baking sheet, drizzling with olive oil and half of the sea salt and black pepper.

• 3

  Roast the green beans for 12 to 15 minutes until they are tender and slightly charred.

• 4

  While the beans roast, bring a pot of salted water to a boil and cook the chickpea macaroni until al dente, usually 7 to 9 minutes.

• 5

  Cut the chicken breast into bite-sized cubes and season with garlic powder and onion powder.

• 6

  Sauté the chicken in a non-stick skillet over medium-high heat until golden brown and cooked through, about 6 minutes.

• 7

  Reserve 2 tablespoons of the pasta cooking water, then drain the macaroni and return it to the pot over low heat.

• 8

  Stir in the shredded cheddar cheese, Greek yogurt, nutritional yeast, and reserved pasta water until the cheese is fully melted and smooth.

• 9

  Fold the cooked chicken into the cheesy pasta and season with the remaining salt and pepper.

• 10

  Serve the macaroni in a warm bowl topped with the roasted green beans.