NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Almond flour

1 tbsp Arrowroot powder

0.25 tsp Baking powder

1 tsp Olive oil

0.25 cup Yellow onion

0.25 cup Carrots

0.25 cup Celery

1 cup Chicken bone broth

1 tbsp Full-fat coconut milk

0.25 cup Frozen peas

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Dice the chicken breast into 1-inch cubes and set aside.

• 2

  In a medium pot, heat the olive oil over medium heat and sauté the diced onion, carrots, and celery until the onions are translucent.

• 3

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

• 4

  In a small bowl, whisk together the almond flour, arrowroot powder, and baking powder, then stir in 1 tablespoon of the warm broth until a thick dough forms.

• 5

  Carefully drop small spoonfuls of the dough into the simmering broth to form the dumplings.

• 6

  Add the diced chicken and frozen peas to the pot, then cover and simmer for 8-10 minutes until the chicken is cooked through and the dumplings are firm.

• 7

  Stir in the full-fat coconut milk to create a velvety texture and garnish with freshly chopped parsley before serving.