Ingredients

1 tablespoon olive oil

4 skinless, boneless chicken breasts

3/4 teaspoon kosher salt, divided

1/2 teaspoon black pepper, divided

1 cup baby carrots

5 small red potatoes, halved

1 tablespoon chopped fresh thyme

1 lemon, thinly sliced and seeds removed

1 1/2 cups unsweetened almond milk, divided

1 1/2 tablespoons gluten free flour or almond flour

1 1/2 teaspoons lemon zest

3/4 cup unsalted chicken stock

1/3 cup fresh flat-leaf parsley

Directions

1. Preheat oven to 425°F.
2. Place a large skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 5 minutes or until golden brown. Turn and cook 2 minutes. Remove chicken from pan. Place carrots and potatoes, cut side down, in pan; sprinkle with thyme. Place pan in oven; bake at 425°F for 10 minutes. Return chicken to pan; top with lemon slices. Bake at 425°F for 12 minutes. Remove pan from oven. Place chicken and vegetables on a plate.
3. Combine 1/2 cup milk, flour and lemon zest in a bowl. Return pan to medium-high heat (do not wipe out pan). Add flour mixture, remaining 1 cup milk and stock to pan, scraping pan to loosen browned bits; cook 3 minutes. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken and vegetables to pan. Sprinkle with parsley.