NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

0.5 cup carrots

0.5 cup celery

0.25 cup yellow onion

1 clove garlic

0.5 tsp olive oil

1 cup low-sodium chicken broth

0.5 tsp dried thyme

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup oat flour

0.25 tsp baking powder

2 tbsp plain greek yogurt

0.25 cup plain greek yogurt

PREPARATION

• 1

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

• 2

  Heat the olive oil in a medium pot over medium heat. Add the chicken and cook until lightly browned on all sides.

• 3

  Add the carrots, celery, onion, and minced garlic to the pot. Sauté for 3-4 minutes until the vegetables begin to soften.

• 4

  Stir in the chicken broth, dried thyme, dried rosemary, sea salt, and black pepper. Bring the mixture to a gentle simmer.

• 5

  While the stew simmers, prepare the dumplings by mixing the oat flour, baking powder, and 2 tablespoons of Greek yogurt in a small bowl. If the dough is too dry, add a teaspoon of water until a thick, sticky dough forms.

• 6

  Using a small spoon, drop marble-sized portions of the dumpling dough into the simmering broth. Cover the pot with a lid and simmer for 8-10 minutes.

• 7

  Remove the pot from the heat. Carefully stir in the remaining 0.25 cup of Greek yogurt to create a creamy sauce without boiling the yogurt.

• 8

  Serve immediately in a warm bowl, ensuring each portion gets plenty of herbs and dumplings.