NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup onion

0.5 cup carrots

0.5 cup celery

2 tbsp coconut milk

1.5 cup chicken broth

2 tbsp almond flour

1 tbsp tapioca starch

0.25 tsp baking powder

1 tsp olive oil

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Heat olive oil in a pot over medium heat and sauté diced chicken breast until golden brown.

• 2

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

• 3

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

• 4

  In a small bowl, whisk together almond flour, tapioca starch, and baking powder with a tablespoon of water to form a thick dough.

• 5

  Drop small spoonfuls of the dough into the simmering broth and stir in the coconut milk for a velvety finish.

• 6

  Cover the pot and cook for 5-7 minutes until the dumplings are firm and the chicken is cooked through, then garnish with fresh parsley.