Name: Roasted Cauliflower and White Bean Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 4 oz raw chicken breast; 2 oz dry chickpea penne; 0.5 cup canned cannellini beans; 1 cup raw cauliflower florets; 0.5 tbsp olive oil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp lemon juice; 1 tbsp nutritional yeast

Nutrition

Per serving

549 calories

Protein: 48g; 34% of calories
Carbs: 62g; 44% of calories
Fat: 14g; 22% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Dice the raw chicken breast into bite-sized pieces and cut the cauliflower into small, uniform florets.
Place the chicken and cauliflower on the prepared baking sheet, drizzle with olive oil, and season with sea salt and black pepper.
Roast for 18-20 minutes, tossing halfway through, until the chicken is cooked through and the cauliflower edges are golden brown.
While the chicken and vegetables roast, bring a pot of water to a boil and cook the dry chickpea penne according to the package instructions.
Drain the pasta, reserving 2 tablespoons of the pasta water, and return the pasta to the pot.
Add the roasted chicken, cauliflower, canned cannellini beans, minced garlic, lemon juice, and nutritional yeast to the pasta.
Toss everything together over low heat for 1 minute, adding the reserved pasta water as needed to create a light, silky sauce before serving.

Nutrition

Ingredients

Instructions

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