NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup cremini mushrooms

0.5 cup carrots

0.25 cup frozen peas

0.25 cup yellow onion

0.25 tbsp olive oil

1 tbsp full-fat coconut milk

0.5 cup chicken bone broth

1 tsp arrowroot powder

0.5 small Yukon gold potato

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  In a large oven-safe skillet, heat the olive oil over medium heat and sauté the diced chicken breast until browned on all sides.

• 3

  Add the diced onion, carrots, and sliced mushrooms to the skillet, cooking for 5-7 minutes until the vegetables begin to soften.

• 4

  In a small bowl, whisk together the chicken bone broth, coconut milk, arrowroot powder, sea salt, black pepper, and dried thyme until smooth.

• 5

  Pour the liquid mixture into the skillet and simmer for 3 minutes, stirring constantly until the sauce becomes thick and velvety.

• 6

  Stir in the frozen peas and remove the skillet from heat.

• 7

  Arrange the thinly sliced Yukon gold potatoes in an overlapping circular pattern over the top of the chicken mixture.

• 8

  Lightly brush the potato slices with a touch of oil and bake for 20-25 minutes until the potatoes are tender and the edges are golden brown.