NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Carrots

0.5 cup Celery

0.25 cup Yellow onion

1.5 cup Chicken broth

2 tbsp Full-fat coconut milk

3 tbsp Almond flour

1 tbsp Tapioca starch

0.25 tsp Dried thyme

0.25 tsp Dried rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and finely chop the carrots, celery, and onion.

• 2

  Heat a large pot over medium heat and add the chicken, cooking until lightly browned on all sides.

• 3

  Stir in the carrots, celery, and onion, sautéing for 5 minutes until the vegetables begin to soften.

• 4

  Pour in the chicken broth and add the dried thyme, dried rosemary, sea salt, and black pepper.

• 5

  Bring the liquid to a gentle simmer, then reduce the heat to low.

• 6

  In a small mixing bowl, combine the almond flour, tapioca starch, garlic powder, and coconut milk, stirring until a thick dough forms.

• 7

  Scoop small, teaspoon-sized portions of the dough and carefully drop them into the simmering broth.

• 8

  Cover the pot with a tight-fitting lid and steam for 10 minutes until the dumplings are set and the chicken is tender.