NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup yellow onion

0.25 cup carrots

0.25 cup celery

0.25 cup frozen peas

0.5 tbsp ghee

1 tbsp arrowroot starch

0.5 cup chicken bone broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

0.25 tsp garlic powder

2 tbsp almond flour

0.5 tbsp ghee

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Dice the chicken breast into small, bite-sized pieces and set aside.

• 3

  In a small skillet or saucepan over medium heat, melt 0.5 tbsp of ghee and sauté the diced onion, carrots, and celery until they begin to soften, about 5 minutes.

• 4

  Sprinkle the arrowroot starch over the vegetables and stir constantly for 1 minute to cook out the raw starch taste.

• 5

  Slowly pour in the chicken bone broth while whisking or stirring constantly to prevent lumps, allowing the sauce to simmer and thicken into a gravy.

• 6

  Stir in the diced chicken, frozen peas, sea salt, black pepper, dried thyme, and garlic powder, then remove from heat.

• 7

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

• 8

  In a tiny bowl, combine the almond flour with the remaining 0.5 tbsp of melted ghee using a fork until a crumbly texture forms.

• 9

  Sprinkle the almond flour crumble evenly over the top of the chicken filling.

• 10

  Place the dish in the oven and bake for 15-20 minutes, or until the filling is bubbling and the topping has turned a light golden brown.