Chicken & Vegetable Bake with Sauce

Ingredients

• 0.75 tsp olive oil
• 1 - 4 oz chicken breast (boneless, skinless (vegetarian option is to replace with beans and cooked sweet potato peeled and diced))
• 0.25 cup chicken broth (can substitute vegetable broth)
• 1 stalk celery (diced)
• 0.5 carrot (peeled and diced)
• 0.25 onion (diced)
• 0.25 potato (diced)
• 0.25 cup mushrooms (diced)
• 0.25 zucchini (diced)
• 3 grape tomatoes (cut in half)
• 1.5 tsp almond flour
• 1.5 tsp olive oil
• 0.25 cup cashew milk (can substitute other types of milk)
• 0.25 cup chicken broth (can substitute vegetable broth)
• 0.75 tsp fresh rosemary
• salt and pepper (to taste)

Instructions

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

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