NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Carrots

0.5 cup Celery

0.5 cup Yellow onion

1 tsp Ghee

1.5 cup Chicken bone broth

0.25 cup Cassava flour

0.25 tsp Baking powder

1 tbsp Full-fat coconut milk

1 tbsp Water

0.25 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Heat the ghee in a medium pot over medium heat and add the cubed chicken breast, browning for about 5 minutes.

• 2

  Add the diced carrots, celery, and onion to the pot and sauté until the vegetables begin to soften and the onion is translucent.

• 3

  Stir in the chicken bone broth, dried thyme, sea salt, and black pepper, then bring the mixture to a gentle simmer.

• 4

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

• 5

  Drop small spoonfuls of the dough into the simmering stew, cover the pot with a tight-fitting lid, and steam for 10 minutes.

• 6

  Remove the lid, gently stir in the coconut milk to add creaminess, and garnish with freshly chopped parsley before serving.