NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 tbsp extra virgin olive oil

0.5 cup leeks

0.25 cup carrots

0.25 cup frozen peas

0.25 cup full-fat coconut milk

0.25 cup chicken bone broth

1 tsp arrowroot starch

1 tbsp almond flour

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Heat the olive oil in an oven-safe skillet over medium heat.

• 3

  Add the diced chicken breast to the skillet and cook until browned on all sides, approximately 5 minutes.

• 4

  Stir in the sliced leeks and diced carrots, sautéing for another 4 minutes until the vegetables begin to soften.

• 5

  In a small bowl, whisk the arrowroot starch into the cold chicken bone broth until no lumps remain.

• 6

  Pour the broth mixture and the coconut milk into the skillet, stirring constantly to combine.

• 7

  Add the frozen peas, sea salt, black pepper, and dried thyme to the pan.

• 8

  Simmer the mixture for 3 to 5 minutes until the sauce thickens into a velvety consistency.

• 9

  Sprinkle the almond flour evenly over the top of the chicken and vegetable mixture.

• 10

  Place the skillet in the oven and bake for 10 minutes, or until the almond flour topping is golden and the sauce is bubbling.