NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Olive oil

0.25 cup Yellow onion

0.25 cup Carrots

0.25 cup Celery

0.25 cup Frozen peas

0.5 cup Chicken bone broth

1 tbsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried thyme

2 tbsp Almond flour

1 tsp Ghee

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  In a medium oven-safe skillet, heat the olive oil over medium heat.

• 3

  Add the diced onion, carrots, and celery, sautéing for 5 minutes until the vegetables begin to soften.

• 4

  Add the diced chicken breast to the skillet and cook for 4-5 minutes until the exterior is browned.

• 5

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

• 6

  Pour the broth mixture into the skillet, stirring constantly as it simmers and thickens into a gravy.

• 7

  Stir in the frozen peas, sea salt, black pepper, and dried thyme.

• 8

  In a separate small bowl, mix the almond flour and melted ghee together until a crumbly dough forms.

• 9

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

• 10

  Place the skillet in the oven and bake for 12-15 minutes, or until the topping is golden brown and the filling is bubbling.