NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

0.5 cup carrots

0.5 cup celery

0.25 cup yellow onion

1 clove garlic

1.5 cup chicken broth

2 tbsp full-fat coconut milk

0.25 cup whole wheat flour

0.25 tsp baking powder

0.5 tsp dried thyme

0.25 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces.

• 2

  Heat olive oil in a large pot over medium heat and sear the chicken until golden brown, then remove and set aside.

• 3

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

• 4

  Stir in the minced garlic, dried thyme, and dried rosemary, cooking for one minute to release the oils.

• 5

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

• 6

  In a small bowl, whisk together the whole wheat flour and baking powder, then stir in two tablespoons of the warm broth to form a thick dough.

• 7

  Stir the coconut milk into the pot and return the seared chicken to the liquid.

• 8

  Drop small spoonfuls of the dumpling dough into the simmering broth, cover the pot tightly, and steam for 10 minutes until the dumplings are fluffy.

• 9

  Season the stew with sea salt and black pepper before serving hot.