NUTRITION

SERVINGS

INGREDIENTS

5 oz Cooked chicken breast

0.5 cup Diced carrots

0.5 cup Frozen peas

0.25 cup Diced celery

0.25 cup Diced yellow onion

1 tsp Extra virgin olive oil

0.5 cup Low-sodium chicken broth

0.25 cup Unsweetened almond milk

1 tbsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried thyme

1 medium Grain-free tortilla

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  In a medium skillet, heat the olive oil over medium heat and sauté the onion, celery, and carrots until they begin to soften.

• 3

  In a small bowl, whisk the arrowroot powder into the cold almond milk until no lumps remain.

• 4

  Pour the chicken broth and the almond milk mixture into the skillet, adding the sea salt, black pepper, and dried thyme.

• 5

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

• 6

  Fold in the cubed chicken breast and frozen peas until well combined and heated through.

• 7

  Transfer the mixture into a personal-sized baking dish or large ramekin.

• 8

  Slice the grain-free tortilla into thin strips and arrange them in a lattice pattern over the top of the filling.

• 9

  Bake for 10-12 minutes until the tortilla topping is golden and the filling is bubbling.