NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Chicken bone broth

0.5 cup Carrots

0.5 cup Celery

0.25 cup Yellow onion

0.25 cup Frozen peas

1 tbsp Full-fat coconut milk

3 tbsp Cassava flour

0.25 tsp Baking powder

1 tbsp Water

1 tsp Olive oil

0.25 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  In a medium pot, heat the olive oil over medium heat and sauté the carrots, celery, and onion until the onion is translucent and fragrant.

• 2

  Add the diced chicken breast, dried thyme, sea salt, and black pepper, stirring for 2 minutes to lightly sear the exterior of the meat.

• 3

  Pour in the chicken bone broth and bring the mixture to a gentle simmer, then reduce heat to low and cover for 5 minutes.

• 4

  In a small bowl, whisk the cassava flour and baking powder together before stirring in the water to form a thick, tacky dumpling dough.

• 5

  Drop small spoonfuls of the dough into the simmering broth, cover the pot, and cook for 8 minutes until the dumplings are firm and cooked through.

• 6

  Stir in the frozen peas and full-fat coconut milk, allowing the stew to thicken slightly for 2 minutes before garnishing with fresh parsley and serving.