3 tbsp of grass-fed butter or ghee

4 tbsp of almond flour

2 cups of coconut or almond milk
1 cup of daiya cheese (vegan cheese) or almond milk cheddar cheese
*optional 1 cup of parmesan cheese
1 1/2 cups of green beans or 1 can of green beans
1.5 lbs. Yukon gold potatoes, very thinly sliced (no thicker than 1/8″)
2 cloves garlic, minced
1 small white onion, peeled and thinly sliced
1.5 lbs. boneless, free range skinless chicken breasts
dash freshly-ground black pepper
1 lemon, thinly sliced and halved (into half coins)
Dash of chopped fresh parsley and fresh thyme
Preheat the oven to 425 F.
In a large saucepan over medium heat, melt the butter. Add the garlic and onion, and cook until softened — 3-5 minutes.
Stirring often, add the flour. Continue to whisk and cook the for 3 minutes before adding the milk, thyme, and oregano. Whisk and cook until the mixture comes to a boil and thickens. Cook for another two minutes, and remove from heat.
In a large bowl, combine the potatoes, chicken cubes, green beans, and cheeses.
Mix well then pour into a large 9×13 casserole dish
Tuck the lemon sliced in along the top and sprinkle pepper, thyme, and parsley then cover with foil, and bake for 35-45 minutes, or until your potatoes are tender. Remove the foil, and broil until the top of the casserole is golden.
Remove from the oven, and let cool for 10 minutes before serving.
Fit Chic 

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