NUTRITION

SERVINGS

INGREDIENTS

2.5 oz chicken breast

0.25 tbsp avocado oil

0.25 cup yellow onion

0.25 cup carrots

0.25 cup celery

1.5 cups chicken bone broth

1 tbsp full-fat coconut milk

1.5 tbsp almond flour

0.5 tbsp tapioca starch

0.5 large egg

0.25 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 evenly with sea salt and black pepper.

• 2

  Heat avocado oil in a medium pot over medium heat and sauté the chicken until golden brown on all sides, then remove and set aside.

• 3

  Add diced onion, carrots, and celery to the same pot and cook for 4-5 minutes until the vegetables begin to soften.

• 4

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

• 5

  In a small mixing bowl, whisk together the almond flour, tapioca starch, and half of a whisked egg until a thick, uniform paste forms.

• 6

  Stir the coconut milk and the browned chicken back into the pot.

• 7

  Using a teaspoon, drop small portions of the dumpling batter into the simmering broth.

• 8

  Cover the pot with a lid and cook for 6-8 minutes until the dumplings are firm and the chicken is cooked through.

• 9

  Garnish with freshly chopped parsley and serve immediately.