NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1/4 cup Chickpea Flour

1/4 cup Nonfat Greek Yogurt

1 oz Light Cream Cheese

1/2 cup Low-Sodium Chicken Broth

2 tbsp Fresh Parsley

2 tbsp Fresh Chives

1 clove Garlic

Salt and Pepper to taste

PREPARATION

• 1

  Begin by poaching the chicken breast in a small pot of lightly salted water until cooked through, about 12-15 minutes. Once cooled, shred or dice the chicken into bite-sized pieces.

• 2

  To prepare the dumpling dough, in a small bowl combine the chickpea flour with a pinch of salt and a few tablespoons of water. Mix until a thick batter forms.

• 3

  In a separate bowl, blend the nonfat Greek yogurt with the light cream cheese. Finely mince the garlic, parsley, and chives, then stir them into the yogurt mixture. Season with salt and pepper to taste.

• 4

  In a deep-simmering saucepan, bring the low-sodium chicken broth to a gentle simmer. Carefully drop spoonfuls of the chickpea flour batter into the simmering broth, allowing them to cook for about 6-8 minutes or until they float to the surface.

• 5

  Once the dumplings have cooked, stir in the shredded chicken and the herb-infused creamy sauce. Warm the mixture for an additional 2-3 minutes, ensuring the flavors meld together without boiling vigorously.

• 6

  Taste and adjust seasonings if necessary, then serve your lightened-up creamy chicken and herb dumplings hot.