Chicken Pesto & Veggies

Be sure to add your meal into your myfitnesspal app and to weigh/measure out all of your portions! 

Makes 5 servings
Time: 30 min

What You'll Need:
1 lb Boneless Skinless Chicken Breasts, trimmed and cut into slices 
1 bunch of Asparagus, trimmed
1 cup Cherry Tomatoes, halved
1/4 cup Basil Pesto, I recommend Simply Pesto brand
1 Tbsp EVOO
A dash of Salt and Pepper

Directions:
1. Heat a large pan on medium heat with 1 Tbsp EVOO.
2. Once heated, add sliced Chicken Breats and season with salt and pepper, cook on medium heat for 5-10 minutes, flipping a couple of times, until the Chicken is completely cooked through. 
3. Remove the Chicken and set aside in a bowl.
4. Add Asparagus to the same pan and season with a little more salt and pepper. Cook on medium heat for 5 minutes.
5. Then add the Cherry Tomatoes to the Asparagus and cook for another 3-5 minutes. 
6. Next add the Chicken back into the pan with the Asparagus and Tomatoes, and add in the Basil Pesto. Stir to coat on low heat until Chicken is reheated; about 1-2 minutes. 
7. Remove from heat and measure out portions!
8. Sit down and enjoy!! 

*Makes 5 servings (1 cup=1 serving)!

1 Serving Size:
1 cup Chicken Pesto & Veggies
Total: 173 Calories

Healthy Southwest Chicken Soup

Fall is officially here!! Soup season is upon us and it's my favorite season!! This soup makes a TON!! We froze most of the batch for future dinners! 

Be sure to add your meal into your myfitnesspal app and to weigh/measure out all of your portions! 

Makes 27 cups (2 cups is a serving)
Time: 30 min prep; 2 hours to cook

What You'll Need:
1lb Boneless Skinless Chicken Breasts
2-3 small yellow onions, diced
4 Garlic cloves, minced
3-4.5 oz cans Old El Paso Chopped Green Chiles
1-14.5 oz can Fire Roasted” diced tomatoes
2 1/2 cups Carrots, diced
4 cups Cabbage, chopped
3 cups Broccoli florets, chopped
1 Avocados, peeled and diced

3 quarts chicken stock
Seasonings:

1 tablespoon ground cumin
1 teaspoon crushed red pepper
1/2 teaspoons turmeric
Dash of Salt and pepper

Directions:
1. Set a large sauce pot over medium heat. Spray the inside of the pot with non-stick cooking spray.
2. Add chopped Onions, and Garlic. Sauté for 5-6 minutes to soften.

3. Then add the Chicken Breasts, Chopped Green Chiles, Diced Tomatoes, Chicken Stock, all of the Seasonings, Carrots, and 1 teaspoons Salt.

4. Bring to a boil, lower the heat, and simmer for 20+ minutes, until the Chicken Breasts are cooked through.

5. Then remove the Chicken and set them aside to cool.

6. Next add the chopped Cabbage and Broccoli to the pot. Continue to simmer to soften the broccoli.

7. While the Cabbage and Broccoli simmer, shred the Chicken with two forks, and stir it back into the soup. 8. Once the Broccoli is tender, taste, and add salt and pepper as needed. 9. Serve warm with diced avocado on top! Enjoy!

*Next time we will garnish with some tortilla strips!

1 Serving Size:
2 cup Southwest Chicken Soup
1 oz Diced Avocado
Total: 150 Calories

**I found this recipe here and modified it to fit our needs! https://www.aspicyperspective.com/southwest-chicken-detox-soup/2/