In a Ziploc bag, combine the chicken, oil, lemon juice & seasonings. Close and toss to coat the chicken breast evenly. Place bag into the fridge to marinate for 30-60 minutes.

Once the chicken has marinated, preheat oven to 375 degrees F.

Place one pot of water on the stove and bring to a boil. Cook the pasta according to the package, until al dente.

While the pasta is cooking, cut the cauliflower into small florets and steam until they have softened.

Place a non-stick pan over medium heat. Once heated, spray with non-stick cooking spray, add the chicken breast and season it with a pinch of smoked paprika, salt, and garlic powder. Cover the chicken with a lid and allow the chicken breast to cook through, flipping every 3-4 minutes. Once cooked, set aside and allow to cool before dicing.

Once the pasta is cooked, save 1/4 cup of the pasta water & strain the rest. Place the pasta back into the pot with the baby spinach, stir, and cover to allow the spinach to wilt. In a mixing bowl combine the pasta water, Greek yogurt, almond milk, cheese, and remaining seasonings for the macaroni listed.

After mixing, add in the cooked cauliflower and transfer the yogurt cheese mixture to the pot of pasta and stir well.

Spray a medium baking dish with non-stick cooking spray. Scoop the pasta mixture into the dish, spread evenly, and garnish with cheese, seasonings, & diced chicken. Bake for 10-12 minutes or until the cheese has melted.