NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup leeks

0.25 cup frozen peas

2 tbsp Greek yogurt

0.25 cup chicken broth

1 oz puff pastry

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

1 tsp water

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and ensure your puff pastry is thawed but still cold.

• 2

  Clean the leeks thoroughly and slice the white and light green parts into thin rounds.

• 3

  Heat the olive oil in a medium non-stick skillet over medium heat; add the leeks and sauté for 4-5 minutes until softened.

• 4

  Add the diced chicken breast to the skillet, seasoning with sea salt, black pepper, and dried thyme.

• 5

  Cook the chicken for about 5-6 minutes until browned on all sides and mostly cooked through.

• 6

  Pour in the chicken broth and add the frozen peas, allowing the mixture to simmer for 2-3 minutes until the liquid reduces by half.

• 7

  Remove the skillet from the heat and stir in the Greek yogurt until a smooth, creamy sauce forms around the chicken.

• 8

  Transfer the chicken mixture into a single-serve oven-safe ramekin or small baking dish.

• 9

  Roll out the puff pastry slightly and place it over the top of the ramekin, pressing the edges to seal.

• 10

  Lightly brush the top of the pastry with water and cut a small slit in the center to allow steam to escape.

• 11

  Bake for 15-20 minutes until the pastry has risen and turned a deep golden brown.