Ingredients

• 1 lb. boneless, skinless chicken breast, cut to 1-inch pieces
• 1 Tbsp. olive oil
• ½ cup chopped celery
• ½ cup chopped carrots
• 1 clove garlic (or 1 tsp. minced jarred garlic)
• ¼ cup frozen peas
• 1/3 cup whole-wheat flour or flour of your choice (oat, almond, or *coconut)
• 1 cup reduced-sodium chicken broth
• ¼ cup reduced-fat milk
• Salt & pepper to taste
• 4 slices Ezekiel bread

Instructions

• Toast 4 slices of Ezekiel bread while preparing the main event of the dish.
• In a large pan, heat olive oil. Add chicken and cook throughout.
• Add onion, celery, carrots, garlic and peas. Cook for 5 minutes, stirring occasionally. Add flour until well combined.
• Gradually add chicken broth and milk. Stir until thickened and well combined. Add salt and pepper.
• Serve warm over one slice of toasted Ezekiel bread, and enjoy!

Notes

*If you use coconut flour, cut the amount of flour used in half. Coconut flour is very thick!