NUTRITION

SERVINGS

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1 stalk Celery

1/4 cup Frozen Peas

1/4 medium Onion

1 clove Garlic

1/3 cup Low-Fat Greek Yogurt

1/2 cup Unsweetened Almond Milk

1 tablespoon Whole Wheat Flour

1/2 cup Low-Sodium Chicken Broth

1 teaspoon Olive Oil

1/2 teaspoon Dried Thyme

1/2 teaspoon Dried Rosemary

Salt & Pepper to taste

PREPARATION

• 1

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

• 2

  Dice the chicken breast into bite-sized cubes and season lightly with salt and pepper.

• 3

  Chop the carrot, celery, and onion into small pieces and mince the garlic.

• 4

  Sauté the chicken in the skillet until lightly browned, then add the chopped vegetables and garlic. Sauté for 3-4 minutes until they soften.

• 5

  Sprinkle the whole wheat flour over the chicken and vegetables, stirring to coat evenly. Cook for another minute.

• 6

  Pour in the low-sodium chicken broth and unsweetened almond milk, stirring continuously until the mixture thickens.

• 7

  Stir in the frozen peas, dried thyme, and rosemary. Allow the mixture to simmer for another 3-4 minutes.

• 8

  Remove the pan from heat and off the heat, gently fold in the low-fat Greek yogurt to create a creamy texture without curdling.

• 9

  Taste and adjust seasonings with more salt and pepper if needed, then serve hot as a comforting meal.