Rosemary Chicken with Blue Cheese Puree

Gather all of the necessary ingredients so they are ready for cooking

In the same pan, heat 2 Tbsp water over medium-high heat. Add garlic and cook 1 minute, stirring often, until fragrant. Add chicken. Cook 6-8 minutes, stirring to break up, until cooked through. As water evaporates, add 1 Tbsp water at a time to keep the pan from drying out.

Add rosemary and chickpeas to chicken and stir to combine. Cook 2-3 minutes, until heated through.

In a small bowl, combine blue cheese, Greek yogurt, and apple cider vinegar.

Remove chicken from heat. Add blue cheese cream sauce and stir to combine. Top with toasted sunflower seeds.

Transfer mixture to a food processor and process until smooth.

Spoon a single serving into a small bowl and enjoy!