INGREDIENTS
4
chicken breasts
2 cups
cubed red potatoes
1 1/2 cups
sliced or diced carrots
1/2 cup
diced onion
1/2 cup
each chicken broth
1/2 cup
almond milk
2 tbsp
paprika
2 tbsp
olive oil
1 tbsp
minced garlic
1 tbsp
dried thyme
3 tsp
tapioca flour
1 tsp
salt
1 tsp
pepper