NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup whole wheat flour

2 tbsp non-fat Greek yogurt

2 tbsp full-fat coconut milk

1 cup low-sodium chicken broth

0.5 cup carrots

0.5 cup celery

0.25 cup yellow onion

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

0.5 tsp dried rosemary

1 cup fresh spinach

PREPARATION

• 1

  Heat the extra virgin olive oil in a large pot over medium heat.

• 2

  Add the diced yellow onion, carrots, and celery, sautéing until the vegetables are slightly softened and fragrant.

• 3

  Add the cubed chicken breast to the pot, seasoning with sea salt, black pepper, dried thyme, and dried rosemary.

• 4

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

• 5

  In a small bowl, stir together the whole wheat flour and non-fat Greek yogurt until a thick dough forms.

• 6

  Using a small spoon, drop rounded tablespoons of the dough into the simmering broth.

• 7

  Cover the pot and cook for 10 minutes, or until the dumplings are cooked through and fluffy.

• 8

  Stir in the full-fat coconut milk and fresh spinach, cooking just until the spinach is wilted and the sauce is velvety.