NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables (Carrots, Peas, Green Beans)

1/3 cup Non-Fat Plain Greek Yogurt

1/2 cup Low-Sodium Chicken Broth

1/4 cup Chopped Onion

1 clove Garlic, minced

1 tsp Olive Oil

1/2 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

• 1

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

• 2

  Sauté the chopped onion and minced garlic until fragrant and translucent, about 2-3 minutes.

• 3

  Add the diced chicken breast to the skillet and cook until lightly browned and cooked through, about 5-7 minutes.

• 4

  Stir in the mixed vegetables and dried thyme, cooking for an additional 3-4 minutes until the vegetables are tender.

• 5

  Pour in the low-sodium chicken broth and allow the mixture to simmer for 2 minutes, letting the broth reduce slightly.

• 6

  Reduce the heat to low and stir in the non-fat Greek yogurt until the sauce becomes creamy and well incorporated. Season with salt and pepper.

• 7

  Let the mixture warm through, then remove from heat. Spoon the creamy chicken and vegetable filling into a serving bowl.

• 8

  Serve warm as a comforting pot pie filling, perfect on its own or alongside a light salad.