Name: Buffalo Chicken Macaroni Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 16 oz Chicken breast; 8 oz Whole wheat macaroni; 4 cup Cauliflower florets; 1 cup Nonfat Greek yogurt; 4 tbsp Buffalo sauce; 2 oz Sharp cheddar cheese; 4 tbsp Nutritional yeast; 4 tsp Extra virgin olive oil; 1 tsp Garlic powder; 1 tsp Onion powder; 1 tsp Sea salt; 1 tsp Black pepper

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe casserole dish with the olive oil.
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.
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.
In a mixing bowl, whisk together the Greek yogurt, buffalo sauce, nutritional yeast, and the remaining seasonings until smooth and creamy.
Add the cooked pasta, cauliflower, and diced chicken into the bowl with the buffalo yogurt sauce, tossing thoroughly to ensure every piece is coated.
Transfer the mixture into the prepared casserole dish and spread it into an even layer.
Sprinkle the shredded sharp cheddar cheese over the top.
Bake for 15-20 minutes until the chicken is fully cooked through and the cheese is melted and bubbling.
Remove from the oven and let it sit for 2 minutes before serving hot.

Nutrition

Ingredients

Instructions

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