YOUR SOLIN GENERATED RECIPE
Creamy Chicken and Vegetable Stew with Fluffy Herb Dumplings
Savor a heartwarming bowl of creamy chicken and vegetable stew elevated by light, fluffy herb dumplings. Tender chicken breast, a medley of garden vegetables, and a tangy hint of Greek yogurt create a silky sauce, while the freshly made whole wheat dumplings add a delightful, melt-in-your-mouth texture. Perfectly balanced in protein and calories, this comforting dish satisfies both taste and nutritional goals.
INGREDIENTS
4 ounces Chicken Breast
0.5 cup diced Carrots
0.5 cup diced Celery
0.25 cup Frozen Peas
0.25 cup diced Onion
1 cup Low-Sodium Chicken Broth
0.25 cup Non-Fat Greek Yogurt
0.25 cup Whole Wheat Flour
1 Egg White
1 tbsp Fresh Mixed Herbs
Salt and Pepper to taste
Garlic Powder to taste
PREPARATION
Heat a non-stick pot over medium heat and lightly spray with cooking oil if desired.
Sauté the diced onion, carrots, and celery until they soften, about 3-4 minutes.
Add the chicken breast (cut into bite-sized pieces) and garlic powder, cooking until the chicken is lightly browned on all sides.
Pour in the low-sodium chicken broth and add the frozen peas. Bring the mixture to a simmer.
Stir in the non-fat Greek yogurt to create a creamy consistency, then season with salt and pepper.
In a small bowl, whisk together the whole wheat flour, egg white, and fresh mixed herbs to form a smooth dumpling batter.
Carefully drop spoonfuls of the dumpling batter onto the simmering stew. Cover the pot and let the dumplings steam for 10 minutes until they are fluffy and cooked through.
Taste and adjust seasonings if needed before serving warm.