NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 stalk Celery

1/3 cup Green Peas

1/4 medium Onion

1/4 cup Low-Fat Milk

1/4 cup Low-Fat Greek Yogurt

1/4 cup Low-Sodium Chicken Broth

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

1 clove Garlic

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

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

• 3

  Chop the carrot, celery, and onion into small cubes. Mince the garlic.

• 4

  In a skillet, warm the olive oil over medium heat and sauté the garlic until fragrant.

• 5

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

• 6

  Stir in the chopped vegetables (carrot, celery, onion) and cook for about 3-4 minutes until they begin to soften slightly.

• 7

  Sprinkle the whole wheat flour over the mixture and stir well to coat the ingredients evenly.

• 8

  Pour in the chicken broth, low-fat milk, and add the green peas. Stir to combine.

• 9

  Mix in the low-fat Greek yogurt and additional dried herbs. Allow the sauce to gently simmer for another 2-3 minutes until it thickens.

• 10

  Transfer the entire mixture to an oven-safe baking dish.

• 11

  Bake in the preheated oven for 15-20 minutes until the top is slightly golden and the flavors meld together.

• 12

  Remove from the oven, let cool for a couple of minutes, and serve warm.