NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower

1 medium Carrot

1/4 cup Whole Wheat Flour

1 large Egg White

1 cup Low-Sodium Chicken Broth

1/4 cup Green Onions

2 cloves Garlic

2 tbsp Fresh Parsley

1/2 tsp Black Pepper

1/2 tsp Salt

PREPARATION

• 1

  Dice the chicken breast into small, bite-sized pieces and season lightly with salt and black pepper.

• 2

  In a bowl, combine the whole wheat flour with the egg white and a pinch of salt to form a light, sticky dough. If the dough is too dry, add a teaspoon of water.

• 3

  Chop the cauliflower into small florets and dice the carrot; mince the garlic and roughly chop the green onions and parsley.

• 4

  Bring the low-sodium chicken broth to a simmer in a large pot over medium heat. Add the diced chicken and cook for about 4-5 minutes until it begins to turn opaque.

• 5

  Stir in the cauliflower, carrot, and minced garlic. Allow the veggies and chicken to simmer for another 5 minutes until tender.

• 6

  Using a small spoon, carefully drop small dumpling portions (about the size of a small marble) from the dough into the simmering stew.

• 7

  Cover the pot and let the dumplings cook for an extra 8-10 minutes until they are fluffy and fully set.

• 8

  Stir in the green onions and fresh parsley, adjust seasoning with additional salt and pepper if needed, and serve warm.