Chicken & Vegetable Bake

Ingredients:

• Olive Oil – 1 TBSP
• Chicken – 4 boneless skinless, breasts (vegetarian option replace with two 15 oz. cans of beans and 1 cooked sweet potato peeled and diced)
• Chicken Broth (or vegetable broth) – ¾ cup
• Celery – 4 stalks diced
• Carrots – 2 large peeled and diced
• Onion – 1 medium diced Zucchini – 1 large Medium potato-diced
• Diced Mushrooms – 1 cup diced  
• Grape Tomatoes – 12 sliced in ½

Sauce:

• Almond Flour –  2 Tbsp
• Oil - 2 Tbsp
• Cashew Milk – 1 cup Chicken Broth – ¾ cup
• Fresh Rosemary – 1 TBSP
• Salt and Pepper to taste

Directions:

Heat over medium heat 1 TBSP oil in large pan, add chicken skin side down. Cook until skin is browned (about 7 minutes) add ¾ cup broth and all vegetables except tomatoes. Cover and cook on low heat for 40 minutes or until vegetables are softening. In saucepan heat 2 TBSP oil and whisk in flour. When mixed and clumps are gone add milk and broth. Whisk until smooth. Add rosemary. Cook on low heat until sauce begins to thicken. Add sauce and tomatoes to chicken and vegetables and cook on low for an additional 15 minutes covered.

Servings: 4-6