Servings: 1 Serving
Calories: 335kcal
Ingredients
Chicken and Vegetables
- ¾ tsp olive oil
- 1 - 4 oz chicken breast boneless, skinless (vegetarian option is to replace with beans and cooked sweet potato peeled and diced)
- ¼ cup chicken broth can substitute vegetable broth
- 1 stalk celery diced
- ½ carrot peeled and diced
- ¼ onion diced
- ¼ potato diced
- ¼ cup mushrooms diced
- ¼ zucchini diced
- 3 grape tomatoes cut in half
Sauce
- 1 ½ tsp almond flour
- 1 ½ tsp olive oil
- ¼ cup cashew milk can substitute other types of milk
- ¼ cup chicken broth can substitute vegetable broth
- ¾ tsp fresh rosemary
- salt and pepper to taste
Instructions
- Heat 1 tbsp oil in large pan over medium heat.
- Add chicken skin side down.
- Cook until skin is browned (about 7 minutes).
- Add ¾ cup broth and all the vegetables except tomatoes. Cover and cook on low heat for 40 minutes or until vegetables are softening.
- In another saucepan, heat 2 tbsp oil and whisk in flour.
- When mixed and clumps are gone, add milk and broth. Whisk until smooth.
- Add rosemary and 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.
- Serve warm.
Nutrition
Serving: 1serving | Calories: 335kcal | Carbohydrates: 20g | Protein: 32g | Fat: 15g | Saturated Fat: 3g | Natural Sugar: 6g
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