NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cups chicken bone broth

0.5 cup carrots

0.5 cup celery

0.25 cup yellow onion

1 tbsp full-fat coconut milk

0.25 cup cassava flour

1 tbsp almond flour

0.25 tsp baking powder

1 tbsp water

0.5 tsp avocado oil

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Add the cubed chicken breast, sea salt, black pepper, and dried thyme to the pot, searing the chicken until it is golden on all sides.

• 3

  Pour in the chicken bone broth and bring the mixture to a gentle simmer.

• 4

  In a small mixing bowl, whisk together the cassava flour, almond flour, and baking powder, then stir in the water to form a thick, cohesive dough.

• 5

  Stir the full-fat coconut milk into the pot to create a rich and creamy base.

• 6

  Drop small spoonfuls of the dough into the simmering liquid, cover the pot with a tight-fitting lid, and steam for 8 to 10 minutes until the dumplings are cooked through.

• 7

  Garnish with freshly chopped parsley and serve immediately.