NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

2 cups Cauliflower (chopped)

1 large Egg White

2 tbsp Almond Flour

1/2 medium Carrot

1 cup Low-Sodium Chicken Broth

1 tsp Fresh Ginger (grated)

1 clove Garlic (minced)

2 tbsp Scallions (chopped)

Salt & Black Pepper to taste

PREPARATION

• 1

  Begin by dicing one cup of the chopped cauliflower along with the 1/2 medium carrot to create a hearty vegetable base for the stew. Set aside the other cup of cauliflower for the dumplings.

• 2

  In a medium pot, heat the chicken broth over medium heat. Add the grated ginger and minced garlic, allowing them to infuse the broth for 2 minutes.

• 3

  Add the diced cauliflower and carrot to the broth. Bring to a simmer and cook for about 5 minutes until the vegetables begin to soften.

• 4

  Meanwhile, season the chicken breast with salt and pepper. In a pan over medium heat, sear the chicken on both sides until lightly browned, then add a little water and cover to steam for about 8-10 minutes or until cooked through. Once cooked, shred the chicken into bite-sized pieces.

• 5

  Prepare the dumpling mixture by placing the reserved cup of cauliflower into a food processor and pulse until finely riced. Transfer to a bowl and mix in the egg white and almond flour. Season lightly with salt and pepper. Form small dumpling pieces with your hands.

• 6

  Gently drop the cauliflower dumplings into the simmering stew. Stir in the shredded chicken and allow the dumplings to cook for an additional 5-7 minutes until they are set and tender.

• 7

  Taste and adjust seasonings as needed. Garnish with chopped scallions before serving.

• 8

  Serve hot and enjoy a light yet satisfying meal that fits perfectly within your protein and calorie goals.