Ingredients
1 1/2 lbs skinless, boneless chicken breasts
2 medium zucchinis, diced
1 small onion, chopped
2 celery stalks, diced
1 carrot, sliced
3 cloves garlic, minced
4 cups low-sodium chicken broth
2 tbsp olive oil
1 tsp dried thyme
1/2 tsp chili powder
1 tbsp lemon juice
1/4 tsp salt
1/2 cup fresh parsley, chopped
1/4 tsp black pepper
Instructions
Heat olive oil in a large pot over medium heat
Sauté onion, celery, and garlic until fragrant (3-4 minutes)
Add chicken breasts and cook until browned (2 minutes per side)
Stir in zucchini, carrot, broth, thyme, chili powder, salt, and pepper
Bring to a boil, then simmer 15-20 minutes until chicken is fully cooked
Stir in lemon juice and parsley before serving
Notes
Use fresh zucchini for best texture
Leftovers keep up to 3 days in the fridge
Substitute yellow squash or cauliflower for zucchini
Adjust seasonings to taste
- Prep Time: 15
- Cook Time: 25
- Category: Low Calorie Meals
- Method: Stewing/Simmering
- Cuisine: American
- Diet: Low-Calorie
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 5g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 50mg