NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 tbsp Olive oil

0.25 cup Yellow onion

0.25 cup Carrots

0.25 cup Celery

0.25 cup Frozen peas

1 cup Chicken bone broth

2 tbsp Full-fat coconut milk

0.25 cup Cassava flour

0.25 tsp Baking powder

1 tbsp Water

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried thyme

0.5 tsp Dried parsley

PREPARATION

• 1

  Heat olive oil in a pot over medium heat and sauté the diced chicken until browned.

• 2

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

• 3

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

• 4

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

• 5

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

• 6

  Cover the pot and cook for 10 minutes until the dumplings are firm and the chicken is cooked through.

• 7

  Stir in the frozen peas and coconut milk, heating for another 2 minutes until the sauce is creamy and thick.