NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

0.5 cup carrots

0.5 cup celery

0.25 cup yellow onion

1.5 cups low-sodium chicken broth

0.25 cup whole wheat flour

0.5 tsp baking powder

1 tbsp plain Greek yogurt

1 tbsp full-fat coconut milk

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and season with half of the sea salt and black pepper.

• 2

  Heat olive oil in a medium pot over medium heat; add the chicken and brown for 3-4 minutes, then remove and set aside.

• 3

  Add diced carrots, celery, and onion to the same pot, sautéing for 5 minutes until the onions are translucent and fragrant.

• 4

  Stir in the chicken broth, dried thyme, and remaining salt and pepper, bringing the mixture to a gentle simmer.

• 5

  In a small bowl, whisk together the whole wheat flour and baking powder, then stir in the Greek yogurt and a splash of water until a soft dough forms.

• 6

  Return the chicken to the pot and stir in the coconut milk to create a creamy base.

• 7

  Drop small spoonfuls of the dough into the simmering broth, cover the pot with a tight lid, and cook for 10-12 minutes until the dumplings are cooked through.

• 8

  Garnish with chopped fresh parsley and serve immediately in a warm bowl.