Lightened-Up Chicken and Cauliflower Dumplings

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lightened-Up Chicken and Cauliflower Dumplings

YOUR SOLIN GENERATED RECIPE

Lightened-Up Chicken and Cauliflower Dumplings

Enjoy these light yet satisfying dumplings featuring lean chicken, finely processed cauliflower, and a touch of whole wheat flour to bind everything together. The delicate infusion of ginger and scallions offers a burst of flavor, making these dumplings a versatile choice for breakfast, lunch, or dinner.

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NUTRITION

386kcal
Protein
37.8g
Fat
11.5g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

200 g Cauliflower

1 large Egg White

1/4 cup Whole Wheat Flour

1 tsp Olive Oil

1 tsp Sesame Oil

1 tsp Fresh Ginger, grated

2 tbsp Scallions, chopped

Salt & Pepper to taste

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PREPARATION

  • 1

    Finely chop the chicken breast and steam the cauliflower until soft. Allow both to cool slightly.

  • 2

    In a food processor, blend the steamed cauliflower into a rice-like texture. Combine with the chopped chicken, egg white, whole wheat flour, grated ginger, and scallions in a mixing bowl.

  • 3

    Season the mixture with salt and pepper. Drizzle in the olive oil and sesame oil, and mix until the ingredients form a cohesive dumpling filling.

  • 4

    Lightly flour your hands and shape the mixture into small dumpling wrappers or patties. If desired, you can create folds to mimic traditional dumpling shapes.

  • 5

    Heat a non-stick skillet over medium heat. Add a small spray of olive oil if necessary, and cook the dumplings for about 3-4 minutes per side or until they are golden and the chicken is cooked through.

  • 6

    Serve warm, and enjoy your light yet protein-packed dumplings as a flexible meal option for breakfast, lunch, or dinner.

Lightened-Up Chicken and Cauliflower Dumplings

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lightened-Up Chicken and Cauliflower Dumplings

YOUR SOLIN GENERATED RECIPE

Lightened-Up Chicken and Cauliflower Dumplings

Enjoy these light yet satisfying dumplings featuring lean chicken, finely processed cauliflower, and a touch of whole wheat flour to bind everything together. The delicate infusion of ginger and scallions offers a burst of flavor, making these dumplings a versatile choice for breakfast, lunch, or dinner.

NUTRITION

386kcal
Protein
37.8g
Fat
11.5g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

200 g Cauliflower

1 large Egg White

1/4 cup Whole Wheat Flour

1 tsp Olive Oil

1 tsp Sesame Oil

1 tsp Fresh Ginger, grated

2 tbsp Scallions, chopped

Salt & Pepper to taste

PREPARATION

  • 1

    Finely chop the chicken breast and steam the cauliflower until soft. Allow both to cool slightly.

  • 2

    In a food processor, blend the steamed cauliflower into a rice-like texture. Combine with the chopped chicken, egg white, whole wheat flour, grated ginger, and scallions in a mixing bowl.

  • 3

    Season the mixture with salt and pepper. Drizzle in the olive oil and sesame oil, and mix until the ingredients form a cohesive dumpling filling.

  • 4

    Lightly flour your hands and shape the mixture into small dumpling wrappers or patties. If desired, you can create folds to mimic traditional dumpling shapes.

  • 5

    Heat a non-stick skillet over medium heat. Add a small spray of olive oil if necessary, and cook the dumplings for about 3-4 minutes per side or until they are golden and the chicken is cooked through.

  • 6

    Serve warm, and enjoy your light yet protein-packed dumplings as a flexible meal option for breakfast, lunch, or dinner.