NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup yellow onion

0.5 cup carrots

0.5 cup celery

1.5 cup chicken bone broth

1 tbsp full-fat coconut milk

1 tbsp almond flour

1 tbsp tapioca starch

0.25 tsp baking powder

1 tsp fresh thyme

1 tsp fresh rosemary

0.25 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat the olive oil in a large pot over medium heat and sauté the cubed chicken breast until browned on all sides.

• 2

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

• 3

  Pour in the chicken bone broth and add the fresh thyme, rosemary, sea salt, and black pepper.

• 4

  Bring the stew to a gentle simmer, then reduce heat to low while you prepare the dumpling dough.

• 5

  In a small bowl, whisk together the almond flour, tapioca starch, and baking powder with two tablespoons of the warm broth from the pot until a thick dough forms.

• 6

  Drop small spoonfuls of the dough into the simmering stew, cover the pot with a lid, and steam for 5 to 7 minutes.

• 7

  Remove the lid, gently stir in the coconut milk to create a creamy texture, and serve immediately.