NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Carrots

0.25 cup Peas

0.25 cup Celery

0.25 cup Yellow onion

1 tsp Olive oil

0.5 cup Chicken bone broth

1 tbsp Arrowroot powder

0.25 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Almond flour

1 large Egg white

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the olive oil in a medium skillet over medium heat and sauté the onion, celery, and carrots until the onions are translucent.

• 3

  Add the diced chicken breast to the skillet and cook until the exterior is browned and the chicken is nearly cooked through.

• 4

  Season the mixture with dried thyme, sea salt, and black pepper.

• 5

  In a small bowl, whisk the arrowroot powder into the cold chicken bone broth until smooth.

• 6

  Pour the broth mixture into the skillet and stir constantly until the sauce thickens into a glossy gravy.

• 7

  Stir in the frozen peas and transfer the entire chicken mixture into a small oven-safe baking dish or ramekin.

• 8

  In a separate small bowl, whisk the egg white and almond flour together until a thick, spreadable paste forms.

• 9

  Spread the almond flour topping evenly over the chicken filling.

• 10

  Bake for 15 to 20 minutes until the crust is golden brown and the filling is bubbling around the edges.