NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 tsp Ghee

0.25 cup Onion

0.25 cup Carrots

0.25 cup Celery

1.5 cup Chicken broth

0.33 cup All-purpose flour

0.5 tsp Baking powder

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tsp Fresh parsley

2 tbsp Skim milk

2 tbsp Nonfat Greek yogurt

PREPARATION

• 1

  Dice the chicken breast into small, bite-sized pieces and season with a pinch of the sea salt and black pepper.

• 2

  Heat the ghee in a medium pot over medium heat and sear the chicken for 4-5 minutes until golden, then remove and set aside.

• 3

  Add the diced onion, carrots, and celery to the same pot and sauté for 6 minutes until the vegetables are tender and fragrant.

• 4

  Pour in the chicken broth and bring the mixture to a gentle simmer over medium-low heat.

• 5

  In a small mixing bowl, whisk together the flour, baking powder, chopped parsley, and the remaining salt and pepper.

• 6

  Slowly stir the milk into the flour mixture until a soft, slightly sticky dough forms.

• 7

  Return the chicken to the pot, then drop rounded teaspoons of the dumpling dough onto the surface of the simmering broth.

• 8

  Cover the pot with a tight-fitting lid and steam for 10-12 minutes without opening the lid until the dumplings are puffed and cooked through.

• 9

  Turn off the heat and gently fold in the Greek yogurt to create a rich, creamy consistency before serving.