NUTRITION

SERVINGS

INGREDIENTS

5.5 ounces Chicken Breast

1 cup Broccoli florets

1.5 cups Cauliflower florets

1.5 tablespoons Olive Oil

2 cloves Garlic

2 tablespoons Non-fat Greek Yogurt

1/4 cup Low Sodium Chicken Broth

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Rub the chicken breast with half of the olive oil, sea salt, and black pepper, then roast for 20-25 minutes until the internal temperature reaches 165°F.

• 3

  While the chicken roasts, place cauliflower florets and peeled garlic cloves in a pot of boiling water and cook until very tender, about 10-12 minutes.

• 4

  Drain the cauliflower and garlic thoroughly, then transfer them to a food processor or blender.

• 5

  Add the Greek yogurt, chicken broth, and the remaining olive oil to the cauliflower, blending until the mixture is completely smooth and velvety.

• 6

  Steam the broccoli florets in a steamer basket over boiling water for 5-7 minutes until they are bright green and tender-crisp.

• 7

  Slice the roasted chicken and serve it immediately alongside a generous portion of the garlic cauliflower mash and the steamed broccoli.