NUTRITION

SERVINGS

INGREDIENTS

4 ounces Chicken Breast

1 cup Cauliflower florets

1/4 cup Almond Flour

1 cup Low-Sodium Chicken Broth

1 clove Garlic

1 teaspoon Fresh Ginger

2 stalks Scallions

Salt & Pepper to taste

PREPARATION

• 1

  Cut the chicken breast into small bite-sized pieces and set aside.

• 2

  Finely chop the cauliflower into small florets. Reserve a few small pieces for garnish and pulse the remaining cauliflower in a food processor until it reaches a coarse, rice-like texture.

• 3

  In a bowl, combine the processed cauliflower with almond flour, a pinch of salt and pepper to form a slightly sticky mixture. With wet hands, form small dumplings (about 1-inch in diameter) from the mixture.

• 4

  In a medium pot, heat the low-sodium chicken broth over medium heat. Add minced garlic and grated ginger, allowing the flavors to infuse for about 2 minutes.

• 5

  Add the chicken pieces to the broth and simmer for about 5 minutes until they start to turn white on the edges.

• 6

  Gently drop the cauliflower dumplings into the simmering stew. Let the dumplings cook for an additional 7-10 minutes, until they are set and the chicken is fully cooked.

• 7

  Stir in sliced scallions, adjust seasoning with salt and pepper, and simmer for another minute.

• 8

  Serve hot, garnished with reserved cauliflower pieces and extra scallions for a pop of color.