NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz whole wheat macaroni

1 cup cauliflower florets

0.25 cup nonfat Greek yogurt

1 tbsp buffalo sauce

0.5 oz sharp cheddar cheese

1 tbsp nutritional yeast

1 tsp extra virgin olive oil

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 375°F (190°C) and lightly grease a small oven-safe casserole dish with the olive oil.

• 2

  Bring a pot of salted water to a boil. Add the whole wheat macaroni and cook for 5 minutes, then add the cauliflower florets to the same pot and boil for an additional 3-4 minutes until the pasta is al dente and cauliflower is tender. Drain well.

• 3

  While the pasta cooks, dice the chicken breast into bite-sized pieces and season with half of the salt, pepper, garlic powder, and onion powder.

• 4

  In a mixing bowl, whisk together the Greek yogurt, buffalo sauce, nutritional yeast, and the remaining seasonings until smooth and creamy.

• 5

  Add the cooked pasta, cauliflower, and diced chicken into the bowl with the buffalo yogurt sauce, tossing thoroughly to ensure every piece is coated.

• 6

  Transfer the mixture into the prepared casserole dish and spread it into an even layer.

• 7

  Sprinkle the shredded sharp cheddar cheese over the top.

• 8

  Bake for 15-20 minutes until the chicken is fully cooked through and the cheese is melted and bubbling.

• 9

  Remove from the oven and let it sit for 2 minutes before serving hot.