YOUR SOLIN GENERATED RECIPE
Lightened-Up Chicken and Herb Dumplings
Enjoy these delicate dumplings filled with lean chicken and fresh herbs, lightly steamed in a savory chicken broth. The soft, whole wheat dumpling skin wraps a flavorful mix of shredded chicken, egg white, and aromatic herbs that burst with freshness in every bite. An ideal meal for those seeking a light yet satisfying dish that supports lean protein goals without overloading on calories.
INGREDIENTS
5 oz Chicken Breast
1/4 cup Whole Wheat Flour
1 large Egg White
2 tbsp Fresh Parsley
2 tsp Fresh Dill
1/2 cup Low-Sodium Chicken Broth
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Thinly slice or shred the chicken breast after lightly seasoning with salt and pepper.
In a bowl, mix the whole wheat flour with the egg white, olive oil, a pinch of salt, and a splash of water if needed. Stir until a smooth, slightly sticky dough forms.
Fold in the chopped fresh parsley and dill into the chicken along with a little extra seasoning if desired.
Divide the dough into small portions and roll each portion into thin circles using a rolling pin. Place a spoonful of the chicken and herb mixture in the center of each circle.
Fold each circle in half to form dumplings, pressing the edges firmly to seal.
Heat the low-sodium chicken broth in a pan until simmering. Gently add the dumplings in batches and let them cook for 8-10 minutes, or until the dumpling wrappers are tender and the chicken filling is cooked through.
Serve the dumplings hot in a light broth or with a drizzle of extra broth on the side for dipping.