NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.33 cup yellow onion

0.33 cup carrots

0.33 cup celery

1 tsp olive oil

1 cup chicken broth

2 tbsp coconut milk

2 tbsp almond flour

1 tbsp tapioca starch

1 large egg

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

1 tbsp fresh parsley

PREPARATION

• 1

  Heat the olive oil in a medium pot over medium heat.

• 2

  Add the cubed chicken breast and sauté for 4-5 minutes until lightly browned on all sides.

• 3

  Stir in the diced onion, carrots, celery, sea salt, black pepper, and dried thyme, cooking for another 3 minutes until the vegetables are fragrant.

• 4

  Pour in the chicken broth and coconut milk, then bring the mixture to a gentle simmer.

• 5

  While the broth simmers, whisk together the almond flour, tapioca starch, and egg in a small bowl until a thick, smooth batter forms.

• 6

  Carefully drop small spoonfuls of the batter into the simmering broth to form the dumplings.

• 7

  Cover the pot with a tight lid and cook for 10 minutes without opening, allowing the dumplings to steam and set.

• 8

  Garnish with freshly chopped parsley and serve warm.