1. Coat a large nonstick saucepan with cooking spray. Add 1 teaspoon oil and heat over medium-high heat. Cook the chicken, turning once, for 4 minutes, or until no longer pink and the juices run clear. Remove to a plate. Season with 1/4 teaspoon pepper.
2. Heat the remaining 2 teaspoons of oil in the saucepan over medium-high heat. Cook the zucchini or squash, potato, celery and ginger, adding a scant amount of water if needed to prevent sticking, for 10 minutes, or until lightly browned. Add the broth and bring to a boil. Cover and reduce the heat to medium.
3. Cook for 15 minutes, or until the vegetables are tender. With a slotted spoon, transfer the vegetables to a blender or a food processor. Blend or process for 1 minute, or until chunky. Return the mixture to the pot. Add the chicken and cook for 5 minutes, or until heated through. Stir in the lime juice, salt and remaining 1/4 teaspoon pepper.
Per serving: 180 calories, 12 g protein, 25 g carbohydrates, 4 g total fat, 1 g saturated fat, 4 g fiber, 960 mg sodium
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (128g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 39 (30%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 32.9mg||10 %|
|Sodium 80.7mg||3 %|
|Potassium 350.4mg||9 %|
|Total Carbohydrate 8.1g||2 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 6.5g|
|Protein 13.9g||20 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 129
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