Buffalo Veggie Chicken Bake

So I have been doing the Beachbody 21 Day Day Fix, and for the most part eating basic meals that I can easily put into the containers, but I decided to try a recipe.  This particular recipe is equivalent to 1 and 1/2 Green, 1/2 red, 1/2 yellow, 3/4 blue and 1 tsp.  There are 4 servings.

This recipe was really good.  It reads like it is difficult, but it really wasn't.  My biggest advice is to prep everything (measure out) before starting, that way you aren't doing it while the flour or onions cook.

Ingredients:

• 6 Cups cooked Broccoli and Cauliflower, chopped and seasoned with salt and pepper.  (Feel free to use a steam fresh bag of veggies or fresh veggies steamed)
• 1 1/2 cups cooked chicken, diced or shredded
• 2/3 cup red onion, chopped
• 1/4 cup hot sauce
• 1/4 cup flour, plus 2 tbsp (divided) (I use Whole Wheat White Flour)
• 1 cup unsweetened almond milk
• 1 cup shredded 2% Cheddar Cheese
• 1/2 cup plain Greek Yogurt
• 3 tbsp Extra Virgin Olive Oil
• 1/2 tsp ground mustard (if you don't have ground mustard, use 2 tsp of yellow mustard)
• Salt and Pepper

Directions:

• Preheat oven to 350 degrees. In a casserole dish, add veggies, chicken, and 2 tbsp. flour and mix together.
• Heat 2 tbsp. of oil in a sauce pan over medium high heat. Whisk in the flour. Let cook for a few minutes, whisking occasionally to prevent burning, until the flour turns a caramel color. Add in the salt, pepper, and ground mustard.
• Whisk in the almond milk so that it thickens, then add the cheese and mix until well combined.
• Remove from heat and mix in the Greek yogurt and hot sauce.
• In a small saute pan, heat remaining 1 tbsp. of oil over medium heat. Add the onion and cook until caramelized, about 5 minutes.
• Add the onions to the sauce, and then pour the sauce mixture over the chicken and veggies. Stir to combine.
• Top with remaining 1/2 cup shredded cheese and bake for 15-20 minutes, or until cheese has melted.

So yummy!!!