Cook This Tonight

2 teaspoons olive oil
1 medium onion , chopped
2 cloves garlic , smashed
2 boneless skinless chicken breast half , diced in half inch pieces
4  cups low sodium chicken broth
1 medium avocado , diced
1 large tomato , diced
1 zucchini, half moon chop
2 lime, juiced
1/4 cup fresh cilantro , rough chopped
1/2 cup cooked rice

In a large saucepan, heat oil over medium low heat.

Add onions and garlic and cook for about 3 to 5 minutes or until softened, stirring occasionally.

Add stock and bring to boil.

Stir chicken in and reduce heat to low.

Partially cover and simmer very gently for about 10 minutes.

In a small bowl, gently combine zucchini, tomato, avocado, lime juice, hot sauce and cilantro; set aside.

Just before serving, stir in cooked rice, tomato/avocado mixture; serve immediately.

NUTRITIONAL INFORMATION

CALORIES: 392
PROTEIN: 27 g
CARBOHYDRATES: 26 g
DIETARY FIBER: 9 g
SUGARS: 6.4 g
FAT: 23 g
SATURATED FAT: 3.8 g
CHOLESTEROL: 34.2 mg
SODIUM: 219.9 mg

1 Tbsp Extra-Virgin Olive Oil
1 Tbsp Minced garlic
1/2 cup diced onion
5-6 oz boness skinless chicken breast, sliced
1 tsp Italian Seasoning
1/8 tsp salt
1/8 tsp pepper
2 cups low-sodium chicken broth
1 cup  large cell  pasta (2 oz)
1 cup frozen peas and carrots  mix,  thawed
2 cups fresh spinach leaves
1 lemon juiced

Heat oil in a medium saucepan or  small pot over medium heat.
When oil is hot, saute garlic and onionuntil soft, about  1 minute.
Season the sliced chicken with italian seasoning, salt and pepper.  Add chicken strips to pot; saute until lightly browned, 1-2 minutes.
Stir in  broth; bring to a simmer.
Stir pasta into soupalong  with  peas and carrots mix.
Return to  a simmer.
When pasta is tender (according to package directions), remove pot from heat and stir in spinach and lemon juice.
Transfer to  a  large bowl.
Serve while hot.

NUTRITIONAL INFORMATION

CALORIES: 587
PROTEIN: 51 g
CARBOHYDRATES: 55 g
DIETARY FIBER: 7 g
SUGARS: 9 g
FAT: 19 g
SATURATED FAT: 3 g
CHOLESTEROL: 81 mg
SODIUM: 388 mg
VITAMIN A: 192% DV
VITAMIN C: 94% DV
CALCIUM: 15% DV
IRON: 32% DV

(Daily Value based on a diet of 2000 calories per day.)