NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium Yukon Gold potato

0.25 cup full-fat coconut milk

0.25 cup low-sodium chicken broth

1 tbsp nutritional yeast

1 tsp arrowroot powder

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp fresh thyme

PREPARATION

• 1

  Preheat your oven to 400°F and lightly grease a small oven-safe baking dish with the olive oil.

• 2

  Wash and peel the potato, then slice it into very thin rounds using a mandoline or a sharp knife.

• 3

  Cut the chicken breast into small, bite-sized cubes or thin strips.

• 4

  In a small mixing bowl, whisk together the coconut milk, chicken broth, nutritional yeast, arrowroot powder, minced garlic, sea salt, black pepper, and fresh thyme until smooth.

• 5

  Layer half of the potato slices in the bottom of the prepared baking dish, then top with the chicken pieces.

• 6

  Place the remaining potato slices over the chicken in an overlapping pattern.

• 7

  Pour the coconut cream mixture evenly over the potatoes and chicken, ensuring the liquid seeps into the layers.

• 8

  Cover the dish tightly with foil and bake for 30 minutes.

• 9

  Remove the foil and bake for an additional 15 to 20 minutes until the potatoes are tender and the top is lightly browned and bubbling.

• 10

  Let the dish rest for 5 minutes before serving to allow the sauce to thicken.