NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

1 tsp olive oil

0.5 cup onion

0.5 cup carrots

0.5 cup celery

1.5 cup low sodium chicken broth

0.25 cup unsweetened almond milk

1 tsp arrowroot powder

0.25 cup whole wheat flour

2 tbsp nonfat Greek yogurt

0.25 tsp baking powder

0.25 cup frozen peas

0.5 tsp dried thyme

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat olive oil in a large pot over medium heat and sauté the diced onion, carrots, and celery for 5-7 minutes until softened.

• 2

  Pour in the chicken broth, dried thyme, sea salt, and black pepper, then bring the mixture to a gentle boil.

• 3

  While the broth heats, whisk the whole wheat flour and baking powder in a small bowl, then stir in the Greek yogurt until a soft dough forms.

• 4

  Cut the chicken breast into bite-sized pieces and add them directly into the pot.

• 5

  Scoop the dough into small spoonfuls and drop them carefully into the simmering broth.

• 6

  Cover the pot and simmer for 10-12 minutes until the dumplings are cooked through and the chicken is tender.

• 7

  In a small cup, whisk the arrowroot powder with the almond milk to create a smooth slurry.

• 8

  Stir the slurry, frozen peas, and fresh parsley into the pot and cook for 2 more minutes until the sauce is creamy and thickened.