NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup yellow potato

0.25 cup carrots

0.25 cup celery

0.25 cup yellow onion

0.25 cup frozen peas

0.25 cup full-fat coconut milk

1 tsp extra virgin olive oil

0.5 cup low-sodium chicken broth

1 tsp arrowroot powder

0.25 tsp dried thyme

0.25 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Dice the chicken breast and yellow potato into small, uniform 1/2-inch cubes.

• 3

  In a bowl, toss the chicken and potatoes with 0.5 tsp of olive oil, sea salt, black pepper, thyme, and rosemary.

• 4

  Spread the mixture onto a parchment-lined baking sheet and roast for 18-20 minutes until the chicken is cooked through and potatoes are golden.

• 5

  While roasting, heat the remaining 0.5 tsp of olive oil in a large skillet over medium heat.

• 6

  Add the diced carrots, celery, and onion to the skillet, sautéing for 6-8 minutes until tender and fragrant.

• 7

  In a small jar or bowl, whisk the arrowroot powder into the cold chicken broth until no lumps remain.

• 8

  Pour the broth mixture and the coconut milk into the skillet with the sautéed vegetables.

• 9

  Simmer the sauce for 3-5 minutes, stirring constantly, until it thickens into a rich, velvety gravy.

• 10

  Fold in the frozen peas and the roasted chicken and potato mixture, stirring for 1 minute to heat through.

• 11

  Transfer the mixture to a serving bowl and enjoy immediately while hot.