2 Tbsp olive oil 1 clove garlic, minced 1 medium onion, chopped 1 cup carrots cut into ½ in pieces 1 cup red or sweet potatoes, cleaned and chopped into ½ in pieces Salt and pepper to taste 1 ½ cup low sodium chicken broth ½ cup light coconut milk ½ cup skim milk
ChickenCoconut Soup
2 boneless, skinless chicken breasts (4 oz each) ½ cup snow peas, cleaned and cut lengthwise 1 tsp red chili pepper flakes 1-2 tsp fresh lemon juice 4 Tbsp coarsely chopped cilantro, optional
Nutrition:
250 calories, 12g fat. 16g protein, 18g carbohydrate, 3g fiber (per serving)
Total servings: 4 servings (1 ½ cups each)
1. Heat oil in a pot over medium. Add garlic, onion, carrots, and potatoes. Season with salt and pepper, sauté until onions are translucent. 2. Add broth, coconut and skim milks. Bring to a light boil. Add chicken and let simmer for 12 minutes over medium-low heat. 3. Remove chicken and set aside. Add peas and chili flakes to soup. Simmer for 2-3 minutes.
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4. When cool enough to handle, slice chicken and add pieces back to the soup. Season with additional salt and pepper, if desired. Add lemon juice, sprinkle with cilantro and serve.
Adapted from Clean Eating Magazine