NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables

1/4 cup chopped Onion

1 clove Garlic, minced

1/4 cup Low-Fat Greek Yogurt

1/2 cup Low Sodium Chicken Broth

1 tsp Olive Oil

1 tbsp Whole Wheat Flour (for thickening)

1/3 cup Whole Wheat Flour (for biscuit topping)

1/2 tsp Baking Powder

1/4 cup Skim Milk

Seasonings: Salt, Pepper, Thyme

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Dice the chicken breast into bite-sized pieces. Season lightly with salt, pepper, and a pinch of thyme.

• 3

  In a medium saucepan over medium heat, add 1 tsp olive oil and sauté the chopped onion and minced garlic until fragrant and translucent.

• 4

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

• 5

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

• 6

  Pour in 1/2 cup low sodium chicken broth and stir in 1/4 cup low-fat Greek yogurt. Mix well until the sauce begins to thicken.

• 7

  Stir in 1 cup mixed vegetables and let the filling simmer for 3-5 minutes until the vegetables are just tender. Adjust seasonings with salt, pepper, and thyme as needed.

• 8

  Transfer the creamy chicken and vegetable filling into an oven-safe baking dish.

• 9

  For the biscuit topping, combine 1/3 cup whole wheat flour and 1/2 tsp baking powder in a small bowl. Stir in 1/4 cup skim milk until a soft dough forms.

• 10

  Drop spoonfuls of the biscuit dough evenly over the top of the filling.

• 11

  Place the dish in the oven and bake for 15-18 minutes until the biscuits are golden and the filling is bubbly.

• 12

  Remove from the oven and allow to cool slightly before serving.