NUTRITION

SERVINGS

INGREDIENTS

2.5 oz chicken breast

1 cup chicken bone broth

0.25 cup carrots

0.25 cup celery

0.25 cup yellow onion

1 tbsp full-fat coconut milk

0.13 cup cassava flour

1 large egg

1 tsp dried parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp olive oil

PREPARATION

• 1

  Heat olive oil in a pot over medium heat and sauté the diced carrots, celery, and onion until they begin to soften.

• 2

  Pour in the chicken bone broth and bring the mixture to a gentle, steady simmer.

• 3

  Cut the chicken breast into bite-sized pieces and add them to the pot, cooking until the meat is nearly opaque.

• 4

  In a small mixing bowl, whisk the egg, then stir in the cassava flour, dried parsley, sea salt, and black pepper until a thick dough forms.

• 5

  Drop small spoonfuls of the dough into the simmering broth, cover the pot, and cook for 5-7 minutes until the dumplings are firm and the chicken is cooked through.

• 6

  Stir in the full-fat coconut milk to create a creamy finish and serve the stew immediately while hot.