NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup whole wheat flour

2 tbsp non-fat Greek yogurt

0.25 cup full-fat coconut milk

1 cup low-sodium chicken broth

0.5 cup carrots

0.5 cup celery

0.25 cup yellow onion

1 tsp olive oil

0.5 tsp baking powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  In a small mixing bowl, whisk together the whole wheat flour, baking powder, and Greek yogurt until a thick, tacky dough forms.

• 5

  Bring the liquid in the pot to a gentle simmer and drop small spoonfuls of the dough onto the surface of the stew.

• 6

  Cover the pot with a tight-fitting lid and steam for 10 to 12 minutes without lifting the lid, ensuring the dumplings become fluffy and cooked through.

• 7

  Garnish the dish with freshly chopped parsley and serve warm.