NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables

1/4 cup Low-Fat Milk

1 tbsp Whole Wheat Flour

1/3 cup Oat Flour

1/2 cup Chicken Broth

1 tsp Olive Oil

1/2 medium Onion, diced

1 clove Garlic, minced

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  In a skillet, heat olive oil over medium heat. Sauté the diced onion and minced garlic until they soften and become fragrant, about 2-3 minutes.

• 3

  Add diced chicken breast to the skillet and cook until lightly browned on all sides. Season with salt and pepper.

• 4

  Sprinkle the whole wheat flour over the chicken and toss to coat evenly. Pour in the low sodium chicken broth and low-fat milk, stirring continuously until the mixture thickens into a creamy sauce.

• 5

  Stir in the mixed vegetables and let the filling simmer for an additional 3-4 minutes until the vegetables are tender.

• 6

  Transfer the chicken and vegetable mixture into an oven-safe ramekin or small baking dish.

• 7

  For the biscuit topping, mix the oat flour with a pinch of salt and a splash of water until a soft dough forms. Spoon dollops of the dough evenly over the filling.

• 8

  Place the dish in the preheated oven and bake for 15-18 minutes, or until the biscuit topping is fluffy and lightly golden.

• 9

  Remove from the oven and let cool slightly before serving.