NUTRITION

SERVINGS

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1 stalk Celery

1/2 medium Onion

1 tsp Olive Oil

2 tbsp Whole Wheat Flour

1/2 cup Low-Fat Milk

PREPARATION

• 1

  Preheat the oven to 375°F.

• 2

  Dice the chicken breast into bite-sized pieces. Chop the carrot, parsnip, celery, and onion into uniform cubes.

• 3

  In a large oven-safe skillet, heat the olive oil over medium heat. Sauté the onion until translucent, then add the chicken pieces and cook until lightly browned.

• 4

  Add the chopped carrot, parsnip, and celery to the skillet and cook for another 5 minutes, stirring occasionally.

• 5

  Sprinkle the whole wheat flour over the mixture and stir well to coat the ingredients evenly. This will help thicken the sauce.

• 6

  Slowly pour in the low-fat milk while stirring continuously to avoid clumps. Allow the mixture to simmer for 3-4 minutes until it begins to thicken into a creamy sauce.

• 7

  Season with your preferred herbs and spices (such as thyme, rosemary, salt, and pepper) to taste.

• 8

  Transfer the skillet into the preheated oven and bake for 15-20 minutes until the vegetables are tender and the flavors meld together.

• 9

  Remove from the oven, let cool slightly, then serve warm.