Creamy Chicken and Fluffy Dumplings

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

Creamy Chicken and Fluffy Dumplings

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Fluffy Dumplings

Enjoy a comforting dish featuring tender shredded chicken enveloped in a light, creamy sauce paired with soft, fluffy whole wheat dumplings. This dish brings together the heartiness of chicken with the delicate texture of homemade dumplings for a balanced, satisfying meal.

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NUTRITION

420kcal
Protein
47.2g
Fat
9.5g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.33 cup Whole Wheat Flour

0.25 cup Low-Fat Greek Yogurt

0.25 cup Low Sodium Chicken Broth

1 teaspoon Olive Oil

1 tablespoon Green Onion (chopped)

Salt & Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast with salt and pepper. Heat the olive oil in a skillet over medium heat and cook the chicken for 5-7 minutes per side until the internal temperature reaches 165°F. Let it rest, then shred using two forks.

  • 2

    In a small saucepan, bring the low sodium chicken broth to a gentle simmer.

  • 3

    While the broth heats, prepare the dumpling batter by combining the whole wheat flour with a few tablespoons of water and a pinch of salt until a thick but pourable batter forms.

  • 4

    Slowly drizzle spoonfuls of the dumpling batter into the simmering broth. Cover the saucepan and let the dumplings steam for about 8 minutes until they puff up and become fluffy.

  • 5

    Stir the shredded chicken into the broth-dumpling mixture. Remove from heat and lightly fold in the low-fat Greek yogurt to create a creamy sauce.

  • 6

    Taste and adjust seasonings with extra salt and pepper if needed. Garnish with chopped green onion and serve warm.

Creamy Chicken and Fluffy Dumplings

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

Creamy Chicken and Fluffy Dumplings

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Fluffy Dumplings

Enjoy a comforting dish featuring tender shredded chicken enveloped in a light, creamy sauce paired with soft, fluffy whole wheat dumplings. This dish brings together the heartiness of chicken with the delicate texture of homemade dumplings for a balanced, satisfying meal.

NUTRITION

420kcal
Protein
47.2g
Fat
9.5g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.33 cup Whole Wheat Flour

0.25 cup Low-Fat Greek Yogurt

0.25 cup Low Sodium Chicken Broth

1 teaspoon Olive Oil

1 tablespoon Green Onion (chopped)

Salt & Pepper to taste

PREPARATION

  • 1

    Season the chicken breast with salt and pepper. Heat the olive oil in a skillet over medium heat and cook the chicken for 5-7 minutes per side until the internal temperature reaches 165°F. Let it rest, then shred using two forks.

  • 2

    In a small saucepan, bring the low sodium chicken broth to a gentle simmer.

  • 3

    While the broth heats, prepare the dumpling batter by combining the whole wheat flour with a few tablespoons of water and a pinch of salt until a thick but pourable batter forms.

  • 4

    Slowly drizzle spoonfuls of the dumpling batter into the simmering broth. Cover the saucepan and let the dumplings steam for about 8 minutes until they puff up and become fluffy.

  • 5

    Stir the shredded chicken into the broth-dumpling mixture. Remove from heat and lightly fold in the low-fat Greek yogurt to create a creamy sauce.

  • 6

    Taste and adjust seasonings with extra salt and pepper if needed. Garnish with chopped green onion and serve warm.