NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

0.25 cup yellow onion

0.25 cup carrots

0.25 cup celery

1.5 cup low-sodium chicken broth

0.33 cup all-purpose flour

0.25 tsp baking powder

2 tbsp non-fat Greek yogurt

1 tsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

PREPARATION

• 1

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

• 2

  Heat olive oil in a medium pot over medium heat; sauté the chicken until golden brown on all sides, then remove and set aside.

• 3

  In the same pot, add the diced onion, carrots, and celery, cooking for 5 minutes until the vegetables begin to soften.

• 4

  Stir in the dried thyme and pour in the chicken broth, bringing the liquid to a gentle simmer.

• 5

  While the broth simmers, whisk together the flour, baking powder, and chopped fresh parsley in a small mixing bowl.

• 6

  Add the Greek yogurt to the flour mixture and stir gently until a soft dough forms, taking care not to overwork it.

• 7

  Return the cooked chicken to the pot and stir to combine.

• 8

  Using a small spoon, drop 4-5 dollops of the dough directly onto the simmering broth.

• 9

  Cover the pot tightly with a lid and steam the dumplings for 10-12 minutes without lifting the lid until they are puffed and cooked through.