NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Whole wheat flour

0.25 tsp Baking powder

1 tsp Olive oil

0.33 cup Diced yellow onion

0.33 cup Sliced carrots

0.33 cup Sliced celery

0.25 cup Frozen peas

0.5 cup Low-sodium chicken broth

2 tbsp Full-fat coconut milk

0.25 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Water

PREPARATION

• 1

  Heat the olive oil in a medium pot over medium heat and sauté the onion, carrots, and celery for 5 minutes until the onion is translucent.

• 2

  Dice the chicken breast into bite-sized pieces and add to the pot, searing for 3 minutes until the outsides are lightly browned.

• 3

  Pour in the chicken broth and coconut milk, then stir in the dried thyme, sea salt, and black pepper.

• 4

  Bring the mixture to a gentle simmer while you prepare the dumpling dough.

• 5

  In a small mixing bowl, whisk together the whole wheat flour and baking powder, then stir in the water until a thick, sticky dough forms.

• 6

  Stir the frozen peas into the pot, then drop the dumpling dough by the tablespoon onto the surface of the simmering liquid.

• 7

  Cover the pot with a tight-fitting lid and steam for 10 to 12 minutes without lifting the lid until the dumplings are puffed and cooked through.