Chicken with White Sauce Vegetables

Ingredients

• Chicken Breast200 g
• Green Beans1/2 cup (50 g)
• Carrot1 medium (60 g)
• Butter1/2 tablespoon (15 g)
• Flour1 tablespoon (8 g)
• Milk1/2 cup (120 ml)
• Oil1/2 tablespoon (5 ml)
• Nutmeg1 pinch (1 g)

Instructions

1. 1

   Step 1

   Heat a pan over high heat. In the meantime, add salt and pepper to the chicken breast and cut into bites.

2. 2

   Step 2

   Once heated, add the oil and the chicken breast.

3. 3

   Step 3

   Lower the heat to medium and cook for about 6-8 minutes or until both sides are browned. Remove and set aside.

4. 4

   Step 4

   At the same time, heat water in a pot with a pinch of salt. Peel the carrot, cut off the ends of the green beans and cut the vegetables.

5. 5

   Step 5

   Once boiling, boil the vegetables for 6 minutes until soft. Remove and drain.

6. 6

   Step 6

   For the white sauce: Melt the butter over medium heat and dissolve the flour in it. Remove from heat and add the hot milk gradually while mixing with a whisk or a wooden spoon.

7. 7

   Step 7

   Take back to heat and cook until it boils. Remove and season with salt and pepper to taste, and nutmeg.

8. 8

   Step 8

   Serve the chicken with vegetables and top with the white sauce.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken with White Sauce Vegetables can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.