Lean and Green Entree | Low Carb Chicken & Dumplings
1 LEANER | 3 GREEN | 1 HEALTHY FAT | 2 CONDIMENT
Ingredients
- 1 1/2 cups asparagus, cut into 1 inch pieces
- 1 1/2 lbs boneless, skinless chicken breasts
- 1 1/2 cups button mushrooms, cut into quarters
- 2 cups low sodium chicken stock
- 1 large egg
- 1/4 cup low-fat cream cheese
- 3 cups riced cauliflower
- 3/4 tsp salt, divided
Instructions
- To prepare the dumplings, preheat oven to 400°F.
- Spread the riced cauliflower on a baking sheet lined with parchment paper and bake for 20 minutes until golden brown, stirring occasionally. When done, remove from oven and allow to cool. Keep oven on at 400°F and set baking sheet lined with parchment paper aside for later use.
- In a kitchen towel, squeeze the cauliflower to remove any excess moisture. Mix together the squeezed cauliflower with the egg and salt.
- Shape the cauliflower mix into 8 little dumplings and place back on baking sheet. Bake for five minutes.
- To prepare the chicken stew, combine the chicken, chicken stock and a half teaspoon of salt in a pot with a tight closing lid. Bring to a boil and simmer gently for about 20 minutes until chicken is tender.
- Remove the chicken from the stock and set aside.
- Add the mushrooms, asparagus and cream cheese to the stock, bring to a boil, and simmer gently for 8 minutes, stirring occasionally.
- Pull the chicken into bite-sized pieces and return to the sauce and heat through.
- To serve, place 2 dumplings into each bowl and top with an equal amount of stew, about 1½ to 2 cups per bowl.