Lean chicken and mixed vegetables simmered in a savory broth for a quick, low-calorie, high-protein meal.
# What You’ll Need:
→ Meats
01 - 2 boneless, skinless chicken breasts (about 400 g), diced
→ Broth
02 - 6 cups (1.5 L) low-sodium chicken broth
→ Vegetables
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 1 medium zucchini, diced
06 - 1 cup (150 g) green beans, cut into 1-inch pieces
07 - 1 small onion, finely chopped
08 - 2 cloves garlic, minced
09 - 2 cups (60 g) fresh spinach, roughly chopped
→ Herbs & Seasoning
10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried parsley
12 - ½ teaspoon black pepper
13 - ½ teaspoon salt (or to taste)
# How to Make It:
01 - Heat a large pot over medium heat. Add a splash of broth and sauté the onion and garlic for 2-3 minutes until fragrant.
02 - Add the diced chicken and cook for 3-4 minutes until just opaque, stirring occasionally.
03 - Add carrots, celery, zucchini, green beans, thyme, parsley, salt, and pepper. Stir to combine.
04 - Pour in the remaining chicken broth. Bring to a boil, then reduce heat to a simmer.
05 - Simmer uncovered for 20-25 minutes, until vegetables are tender and chicken is cooked through.
06 - Stir in the spinach and simmer for another 2 minutes until wilted.
07 - Taste and adjust seasoning as needed. Serve hot.
