NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower (chopped)

1 medium Carrot (diced)

1/3 cup Green Peas

1/2 small Onion (diced)

1/2 cup Low-Fat Milk

2 tbsp Whole Wheat Flour

1/2 cup Chicken Broth (Low Sodium)

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

• 1

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

• 2

  Season chicken breast with salt and pepper, then dice into bite-sized pieces.

• 3

  Sauté diced chicken in the skillet until lightly browned and nearly cooked through. Remove chicken and set aside.

• 4

  In the same skillet, add diced onion and carrot and cook until they begin to soften, about 3-4 minutes.

• 5

  Sprinkle whole wheat flour over the vegetables, stirring constantly to coat and form a light roux.

• 6

  Slowly pour in low-fat milk and chicken broth while stirring, letting the mixture thicken to a creamy consistency.

• 7

  Add chopped cauliflower and green peas to the skillet and return the chicken pieces to the pan.

• 8

  Simmer the mixture for another 5-7 minutes until the vegetables are tender and the chicken is fully cooked.

• 9

  Adjust salt and pepper to taste and serve warm.