NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 tbsp ghee

0.5 cup carrots

0.5 cup celery

0.25 cup yellow onion

1 cup chicken bone broth

0.25 cup full-fat coconut milk

0.25 cup frozen peas

0.25 cup cassava flour

0.25 tsp baking powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

1 tsp fresh parsley

PREPARATION

• 1

  Heat the ghee in a medium pot over medium heat and sauté the diced onion, carrots, and celery until the onions are translucent.

• 2

  Place the chicken breast into the pot and pour in the chicken bone broth, sea salt, black pepper, and fresh thyme.

• 3

  Bring the liquid to a gentle simmer, cover, and cook for 10 minutes.

• 4

  In a small mixing bowl, whisk together the cassava flour and baking powder, then stir in 1-2 tablespoons of water until a thick, scoopable dough forms.

• 5

  Stir the coconut milk and frozen peas into the pot, then drop small spoonfuls of the dumpling dough onto the surface of the liquid.

• 6

  Cover the pot tightly and steam for another 8-10 minutes until the dumplings are firm and the chicken is fully cooked.

• 7

  Remove the chicken breast to a plate, shred it with two forks, and return it to the pot.

• 8

  Ladle the creamy mixture and dumplings into a bowl and garnish with freshly chopped parsley.