Paleo Chicken and Dumplings

• Gluten free

• Meat

  • 3 lbs Chicken breast, boneless skinless

• Produce

  • 2 Carrots, chopped; 1 1/2 cup
  • 2 Celery stalks, chopped; 1 1/2 cup
  • 2 Garlic cloves, large
  • 2 Green onions, sliced; about 3 tablespoon
  • 3/4 cup Green peas, fresh or frozen
  • 5 Portabella mushrooms, small
  • 1 Yellow onions, chopped, 1 1/2 cups, large

• Refrigerated

  • 1/4 cup Almond milk, unsweetened
  • 5 Egg whites

• Canned Goods

  • 2 cups Chicken broth, low-sodium
  • 1/2 cup Coconut cream, full-fat

• Baking & Spices

  • 2/3 cup Almond flour
  • 1/4 cup Arrowroot
  • 1 tsp Baking powder
  • 1/3 cup Coconut flour
  • 1/2 tsp Italian seasoning, dried
  • 1/4 tsp Salt

• Ingredients

  • 1 Sea salt and freshly ground black pepper;

• Oils & Vinegars

  • 5 tbsp Coconut oil

Found on ahealthylifeforme.com

Description

Ingredients

• 3 pounds boneless skinless chicken breast
• 3 tablespoon coconut oil
• 1 large yellow onions, chopped, 1½ cups
• 2 large garlic cloves, minced
• ¼ cup arrowroot
• 2 cups of low sodium chicken broth
• 2 carrots, chopped; 1½ cup
• 2 celery stalks, chopped; 1½ cup
• 5-6 small portabella mushrooms, sliced
• ½ cup full-fat coconut cream
• 2 green onions, sliced; about 3 tablespoon
• ¾ cup of fresh or frozen green peas {omit for paleo}
• Sea salt and freshly ground black pepper to taste
• ½ teaspoon dried Italian seasoning
• ⅔ cup almond flour
• ⅓ cup coconut flour
• 1 tsp baking powder
• ¼ tsp salt
• ¼ cup unsweetened almond milk
• 2 tbsp coconut oil, softened
• 5 egg whites

Directions

• Cut chicken breasts into 2” large chunks
• Place a large saucepan or dutch oven over a medium heat, melt the coconut oil. Add in the chicken pieces and cook until golden brown on all sides. Remove the chicken and put aside until later.
• Add the onions to the same saucepan add coconut oil if pan is dry. Once they have sauteed and begun to brown, add the garlic and cook for a few minutes together.
• Add arrowroot and stir to coat bottom of pan and onions
• Whisk in the chicken broth slowly.
• Add in the vegetables and chicken, along with any juices from where the chicken was resting.
• Season to taste with salt, pepper and Italian seasoning.
• Allow the stew to come to a simmer, and then cook on low, but still maintain the simmer.
• Cover and cook for approximately 30 minutes.
• Start making biscuits
• Stir in the coconut cream, green onions and peas.
• Cook for just about another 2 minutes and serve with biscuits
• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• In a large bowl mix together the almond flour, coconut flour, baking powder, and salt. Stir in the almond milk and coconut oil.
• In a separate bowl, beat the egg whites until stiff peaks form, use electric mixer.
• Gently fold into the flour mixture until combined.
• Scoop into 6 large biscuits about ¼ cup of dough each onto the baking sheet
• Bake for 12-15 minutes, or until golden.
• Spoon chicken into bowls and serve biscuit along side or on top.