NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup carrots

0.5 cup celery

0.25 cup yellow onion

1.5 cups chicken broth

2 tbsp full-fat coconut milk

0.25 cup cassava flour

1 tbsp Greek yogurt

0.25 tsp baking powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

0.5 tsp dried rosemary

1 tsp olive oil

PREPARATION

• 1

  Heat the olive oil in a medium pot over medium heat.

• 2

  Add the diced carrots, celery, and yellow onion, sautéing for 5 minutes until the vegetables begin to soften.

• 3

  Stir in the cubed chicken breast, sea salt, black pepper, dried thyme, and dried rosemary, cooking for 2 minutes to sear the meat.

• 4

  Pour in the chicken broth and bring the mixture to a gentle simmer.

• 5

  While the broth simmers, whisk together the cassava flour, baking powder, and Greek yogurt in a small bowl to form a thick, tacky dough.

• 6

  Using a small spoon, drop marble-sized portions of the dough directly into the simmering broth.

• 7

  Cover the pot with a tight-fitting lid and simmer for 10 minutes without lifting the lid to ensure the dumplings steam properly.

• 8

  Remove the lid and gently stir in the coconut milk to create a creamy consistency before serving warm.