NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 stalk Celery

1/4 cup Frozen Peas

1/4 cup Low-Fat Milk

1 tsp All-Purpose Flour

1 tsp Dijon Mustard

1/2 small Potato

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

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

• 3

  Chop the carrot and celery into bite-sized pieces. Set aside the frozen peas.

• 4

  In a non-stick skillet, heat the olive oil over medium heat and sauté the chicken until lightly browned.

• 5

  Add the chopped carrots and celery to the skillet and cook for about 3-4 minutes until slightly tender.

• 6

  Stir in the frozen peas, then sprinkle in the flour and mix until the vegetables and chicken are evenly coated.

• 7

  Slowly drizzle in the low-fat milk and add the Dijon mustard, stirring continuously to form a light creamy sauce. Adjust seasoning with salt and pepper.

• 8

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

• 9

  For the topping, thinly slice the potato. Arrange the slices neatly over the top of the mixture, overlapping slightly to cover the filling.

• 10

  Place the dish in the preheated oven and bake for 15-20 minutes until the topping becomes crispy and golden brown.

• 11

  Remove from oven and allow to cool slightly before serving.