NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.33 cup whole wheat flour

0.5 cup non-fat Greek yogurt

1.5 cup low-sodium chicken broth

0.5 cup carrots

0.5 cup celery

0.25 cup yellow onion

1 tsp extra virgin olive oil

0.5 tsp baking powder

0.5 tsp dried thyme

0.5 tsp dried rosemary

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Add the cubed chicken breast to the pot and cook until the exterior is lightly browned on all sides.

• 3

  Pour in the chicken broth and add the dried thyme, dried rosemary, garlic powder, sea salt, and black pepper then bring to a gentle simmer.

• 4

  In a small bowl, whisk together the whole wheat flour and baking powder.

• 5

  Stir 0.25 cup of the Greek yogurt into the flour mixture until a soft, sticky dough forms.

• 6

  Drop small spoonfuls of the dough into the simmering broth, ensuring they are spaced apart.

• 7

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

• 8

  Gently stir in the remaining 0.25 cup of Greek yogurt to create a creamy sauce and serve immediately.