NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup carrots

0.5 cup frozen peas

0.25 cup onion

0.25 cup celery

0.13 cup full-fat coconut milk

0.5 cup chicken bone broth

0.5 tsp ghee

1 tsp arrowroot powder

1 tbsp almond flour

0.25 tsp garlic powder

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  In a large skillet, melt the ghee over medium heat and sauté the diced onion, celery, and carrots until they begin to soften.

• 3

  Add the diced chicken breast to the skillet and cook until the exterior is lightly browned.

• 4

  In a small bowl, whisk the arrowroot powder into the chicken bone broth until smooth.

• 5

  Pour the broth mixture and the coconut milk into the skillet, then stir in the frozen peas, garlic powder, thyme, sea salt, and black pepper.

• 6

  Simmer the mixture for 5 minutes, stirring occasionally, until the sauce thickens into a creamy consistency.

• 7

  Transfer the chicken and vegetable filling into an oven-safe baking dish or individual ramekin.

• 8

  Sprinkle the almond flour evenly over the top of the filling.

• 9

  Place in the oven and bake for 12-15 minutes until the almond flour topping is golden brown and the filling is bubbling.