NUTRITION

SERVINGS

INGREDIENTS

4 ounces Chicken Breast

1 cup Mixed Vegetables (carrots, peas, green beans)

1/4 cup Non-Fat Greek Yogurt

1/4 cup Low-Sodium Chicken Broth

1 teaspoon Olive Oil

1 tablespoon Whole Wheat Flour

1/2 medium Onion

1 clove Garlic

Salt & Pepper to taste

1 teaspoon Fresh Herbs (Thyme or Rosemary)

PREPARATION

• 1

  Preheat a non-stick skillet over medium heat and add olive oil.

• 2

  Dice the chicken breast into small cubes and season lightly with salt and pepper.

• 3

  Finely chop the onion and garlic, then sauté them in the skillet until soft and fragrant.

• 4

  Add the diced chicken to the skillet and cook until lightly browned on all sides.

• 5

  Sprinkle whole wheat flour over the chicken and onions, stirring to coat evenly. Cook for about 1 minute to remove the raw flour taste.

• 6

  Pour in the low-sodium chicken broth and bring to a gentle simmer, allowing the mixture to thicken slightly.

• 7

  Stir in the mixed vegetables and let them warm through, about 3-4 minutes.

• 8

  Reduce the heat to low and mix in the non-fat Greek yogurt along with the fresh herbs. Adjust seasoning with salt and pepper.

• 9

  Simmer the mixture for an additional 2 minutes until the sauce is creamy and vegetables are tender.

• 10

  Serve the pot pie hot, enjoying a hearty meal that’s both comforting and balanced.