NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower (riced)

1 large Egg White

0.5 cup White Beans

1 medium Carrot, diced

1 stalk Celery, diced

1 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

2 cloves Garlic, minced

1 tsp Fresh Ginger, grated

Salt and Black Pepper to taste

PREPARATION

• 1

  Prepare the ingredients by dicing the carrot and celery, mincing the garlic, and grating the fresh ginger. Rice the cauliflower if not pre-riced.

• 2

  Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper.

• 3

  In a medium pot, heat the olive oil over medium heat. Sauté the garlic and ginger until fragrant, about 1 minute.

• 4

  Add the diced carrot and celery to the pot and sauté for an additional 2-3 minutes until they begin to soften.

• 5

  Pour in the low-sodium chicken broth and bring to a simmer.

• 6

  Add the chicken pieces and cook for about 5 minutes, stirring occasionally, until the chicken is nearly cooked through.

• 7

  In a small bowl, whisk the egg white and mix in the riced cauliflower. Gently stir this mixture into the simmering broth to form light dumpling-like clusters.

• 8

  Stir in the white beans and continue to simmer the stew for another 5 minutes, ensuring the chicken is fully cooked and the flavors meld together.

• 9

  Taste and adjust seasonings with additional salt and pepper if needed before serving.