NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 stalk Celery

1/4 medium Onion

1 clove Garlic

1/2 cup Low-Sodium Chicken Broth

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

1/4 cup Low-Fat Milk

2 tbsp Nonfat Greek Yogurt

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

• 1

  Preheat a skillet over medium heat and add the olive oil.

• 2

  Dice the onion, mince the garlic, and chop the carrot, parsnip, and celery into bite-sized pieces.

• 3

  Sauté the onion and garlic in the olive oil until translucent and aromatic.

• 4

  Add the chopped carrot, parsnip, and celery to the skillet and cook for 3-4 minutes until slightly softened.

• 5

  Dice the chicken breast into cubes and add to the skillet; season with salt, pepper, and fresh thyme leaves, cooking until lightly browned.

• 6

  Sprinkle the whole wheat flour over the mixture and stir to combine, allowing the flour to lightly toast for about a minute.

• 7

  Pour in the low-sodium chicken broth and low-fat milk while stirring continuously, creating a smooth sauce.

• 8

  Reduce heat and let the mixture simmer for about 5-7 minutes until the sauce thickens and the vegetables are tender.

• 9

  Stir in the nonfat Greek yogurt just before serving to achieve a creamy texture without adding excess fat.

• 10

  Taste and adjust seasonings if needed, then serve warm as a comforting meal any time of day.