NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken Breast

1/4 cup Plain Nonfat Greek Yogurt

1/2 cup Mixed Vegetables

1/4 cup Chopped Yellow Onion

1 clove Garlic

1/2 cup Low-Sodium Chicken Broth

2 tsp Extra Virgin Olive Oil

1 tbsp Whole Wheat Flour

1/2 tsp Dried Thyme

Salt and Pepper, to taste

PREPARATION

• 1

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

• 2

  Finely chop the onion and garlic. Sauté them in the skillet until the onion becomes translucent and fragrant.

• 3

  Cut the chicken breast into bite-sized pieces. Add the chicken to the skillet and cook until lightly browned on all sides.

• 4

  Sprinkle the whole wheat flour over the chicken and vegetables. Stir well to coat, cooking for another minute to remove any starchy taste.

• 5

  Pour in the chicken broth and add the mixed vegetables along with dried thyme, salt, and pepper. Simmer for 5-7 minutes until the chicken is cooked through and the sauce begins to thicken.

• 6

  Reduce the heat to low and stir in the Greek yogurt, ensuring a creamy consistency. Let it warm through for 1-2 minutes without boiling to prevent curdling.

• 7

  Taste and adjust seasoning if needed. Serve warm as a wholesome, nutritious pot pie.