Nov 5, 2018 Chicken with Sweet Potato Dumplings Recipe

Ingredients

1 tablespoon extra-virgin olive oil

1 small yellow onion, diced

1 cup carrots, sliced

1 cup green beans, ends trimmed and cut in half

1 cup frozen peas

1 cup kale, stems removed and roughly chopped

2 cloves garlic, minced

½ teaspoon black pepper, divided

½ cup all-purpose flour, divided

2 cups low-sodium chicken broth

3 cups cooked chicken breast, shredded

1 medium sweet potato (about ¾ pound)

1 cup whole-wheat flour

1 teaspoon baking soda

1/8 teaspoon salt

1 cup buttermilk

Directions

1. Preheat oven to 400°F. Line two, 12 cup muffin tins with foil liners and set aside. Heat oil in a large skillet over medium-high heat. Add onions and cook 5-6 minutes, until softened.
2. Add carrots, green beans, peas, kale, garlic and ¼ teaspoon pepper to the cooked onions. Stir vegetable mixture occasionally and cook until softened, 6-8 minutes.
3. Add ¼ cup all-purpose flour to vegetables, stir and cook 2-3 minutes until raw flavor is cooked out. Whisk broth into vegetables and flour mixture and bring to a boil. Reduce heat to medium low and simmer until thickened, 3-5 minutes.
4. Add shredded chicken into vegetable mixture. Once combined, spoon mixture into 16 prepared muffin cups, dividing evenly. Set aside.
5. Meanwhile, poke holes in sweet potato with a fork. Microwave on high for 5-8 minutes until soft, turning halfway through. Allow to cool, remove skin and mash potato flesh with a fork.
6. In a large bowl, whisk together whole wheat flour with remaining ¼ cup all-purpose flour, baking soda, salt and remaining ¼ teaspoon of pepper. Add in mashed sweet potato and buttermilk. Stir to create a thick batter, careful not to overmix.
7. Spoon batter on top of 16 muffins, dividing evenly. Bake for 15-18 minutes or until top is golden brown and a knife inserted in the dough comes out clean. Allow to cool slightly before removing from pan. Serve and enjoy!

Serving Information

Nutrition Information