NUTRITION

SERVINGS

INGREDIENTS

4.5 ounce chicken breast

1.5 ounce dry brown rice elbow pasta

0.5 cup cubed butternut squash

2 tbsp nutritional yeast

1 tbsp unsweetened almond milk

1 tsp extra virgin olive oil

2 tbsp sugar-free barbecue sauce

1 cup broccoli florets

0.5 tsp sea salt

0.5 tsp black pepper

0.5 tsp garlic powder

0.5 tsp onion powder

PREPARATION

• 1

  Cook the brown rice pasta in boiling water according to package directions until al dente, then drain and set aside.

• 2

  Steam the butternut squash cubes and broccoli florets in a steamer basket until the squash is very tender and the broccoli is bright green.

• 3

  In a high-speed blender, combine the steamed squash, nutritional yeast, almond milk, garlic powder, onion powder, and half of the salt and pepper until a velvety sauce forms.

• 4

  Season the chicken breast with the remaining salt and pepper, then grill or pan-sear over medium-high heat with olive oil for 5 to 6 minutes per side.

• 5

  Brush the chicken with the sugar-free barbecue sauce during the last 2 minutes of cooking until the glaze is tacky and slightly caramelized.

• 6

  Toss the cooked pasta with the butternut cheese sauce and serve immediately alongside the sliced barbecue chicken and steamed broccoli.