NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 tsp Extra virgin olive oil

0.5 cup Yellow onion

0.5 cup Carrots

0.5 cup Celery

2 cups Chicken bone broth

0.25 tsp Dried thyme

0.25 tsp Dried rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 cup Cassava flour

0.5 tbsp Almond flour

0.5 tsp Baking powder

2 tbsp Water

1 tbsp Light coconut milk

0.25 cup Frozen peas

PREPARATION

• 1

  Heat the olive oil in a large pot over medium heat and sauté the onion, carrots, and celery until they begin to soften.

• 2

  Add the cubed chicken breast to the pot and cook until lightly browned on all sides.

• 3

  Pour in the chicken bone broth and add the thyme, rosemary, salt, and pepper, bringing the mixture to a gentle simmer.

• 4

  In a small bowl, whisk together the cassava flour, almond flour, and baking powder, then stir in the water to form a thick dough.

• 5

  Drop rounded tablespoons of the dough into the simmering broth, cover the pot, and cook for 10 minutes until the dumplings are firm.

• 6

  Stir in the light coconut milk and frozen peas, heating through for 2 minutes before serving in warm bowls.