Chicken & Vegetable Bake


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


Almond Flour –  2 Tbsp

Oil - 2 Tbsp

Cashew Milk – 1 cup Chicken Broth – ¾ cup

Fresh Rosemary – 1 TBSP

Salt and Pepper to taste



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