Chicken Cauliflower Chowder

1 (16 oz) bag Frozen cauliflower florets
1 cup chicken breast, cooked and diced
1 tbs Garlic, minced
1 Medium onion, diced
3 Large celery stalks, chopped (about 1 1/2 cups)
1/2 tsp Dried thyme
1/4 cup Unflavored protein powder
2 (15 oz) cans Chicken or vegetable broth
1 1/4 cup Unsweetened almond milk (or fat free milk of choice)
1/2 cup Fat Free shredded mozzarella cheese
Pinch Salt & pepper

Steam cauliflower for 5 minutes in the microwave or stovetop until tender. Next, spray a large pot with cooking spray and heat over medium high heat. Add the onion and cook for 2-3 minutes. Add celery and cook for 1-2 minutes, stirring occasionally. Add the garlic, cauliflower, and dried thyme to the pot. Sprinkle protein powder over vegetables and stir. Cook until powder disappears. Pour in the broth and stir. Simmer for 10-15 minutes. Stir in the milk, and shredded cheese. Stir until cheese is melted and chowder is creamy. Season with salt and black pepper, to taste. In a bowl or mug weigh out chicken into assigned portions. Ladle chowder on top. Serve warm.

Note: If you have carbs in your meal plan, pair it with toasted sourdough or even stir in cooked rice.

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