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

1 tsp olive oil

0.5 cup chicken bone broth

1 tbsp arrowroot powder

2 tbsp plain Greek yogurt

2 tbsp almond flour

1 tsp olive oil

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400F (200C).

• 2

  In a medium oven-safe skillet, heat one teaspoon of olive oil over medium heat and sauté the diced onion, carrots, and celery until they begin to soften.

• 3

  Add the cubed chicken breast to the skillet and cook until the exterior is browned.

• 4

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

• 5

  Add the dried thyme, sea salt, and black pepper, stirring constantly as the sauce thickens into a glossy gravy.

• 6

  Remove the skillet from the heat and fold in the frozen peas and Greek yogurt until the sauce is creamy.

• 7

  In a small dish, mix the almond flour with the remaining teaspoon of olive oil to create a crumbly texture.

• 8

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

• 9

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