NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 tsp olive oil

0.5 cup carrots

0.5 cup celery

0.25 cup yellow onion

1.5 cup chicken bone broth

0.25 cup cassava flour

0.25 tsp baking powder

2 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

  Dice the chicken breast into bite-sized pieces and season lightly with a pinch of the salt and pepper.

• 2

  Heat the olive oil in a medium pot over medium heat and sauté the chicken until golden on all sides.

• 3

  Add the diced carrots, celery, and onion to the pot, cooking for 5 minutes until the vegetables begin to soften.

• 4

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

• 5

  In a small mixing bowl, whisk together the cassava flour, baking powder, and full-fat coconut milk until a thick dough forms.

• 6

  Using a small spoon, drop rounded tablespoons of the dough into the simmering broth, spacing them out evenly.

• 7

  Cover the pot with a tight-fitting lid and reduce heat to low, simmering for 10 to 12 minutes until the dumplings are cooked through and fluffy.

• 8

  Season the stew with the remaining sea salt and black pepper, then garnish with freshly chopped parsley before serving.