Chicken Leek Bake
Ingredients
- 2 tablespoons olive oil
- 2 pound chicken breasts, cubed
- 3 medium leeks (white parts only), sliced into ½ inch pieces
- 2 celery stalks, diced
- 2 carrots, diced
- 3 cloves garlic
- 1 cup low-sodium chicken broth
- ¼ plus ⅓ cup whole wheat flour, divided
- ⅓ cup nonfat Greek yogurt
- 1 teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon mustard powder
- 1 cup rolled oats
- ¾ cup Parmesan cheese
- 2 teaspoons dried parsley
- ⅓ cup unsalted butter, cut into small pieces
Directions
- Preheat oven to 375°F. Grease a 9x9” casserole dish.
- Heat the olive oil in a sauté pan. Add the chicken and cook until browned.
- Drain the chicken, then remove it from the pan.
- Add the leeks, celery, carrots, and garlic into the sauté pan until they begin to soften. Add the chicken back to the pan.
- Add the chicken broth and ¼ cup of flour.
- Stir in the yogurt, salt, onion powder, mustard powder and pour the mixture into the casserole dish.
- In a separate bowl, mix the oats, ⅓ cup flour, Parmesan, parsley and butter together until it resembles a crumb-like texture. Sprinkle on top of the yogurt mixture.
- Bake for 25 minutes. Cover with foil if the topping begins to brown too quickly.
- Divide into 8 portions and enjoy.
| NUTRITIONAL INFO | PER SERVING |
|---|---|
| Calories | 390 (170 from fat) |
| Total fat | 20g |
| Saturated fat | 8g |
| Cholesterol | 95mg |
| Sodium | 720mg |
| Carbohydrate | 20g (3g dietary fiber, 2g sugar) |
| Protein | 32g |
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