- 3 cup (Cooked) White Rice
- 12 oz (Cooked) Chicken Breast, diced
- 1 cup (Cooked) Zucchini, de-seeded and diced
- 0.25 cup Lactose-Free Milk
- 1 cup Low-Sodium Chicken Broth
- Salt, to taste
Directions
- Warm rice, chicken, zucchini, and broth until very soft.
- Stir in milk for creaminess.
Allergen Note:
- Wheat
- Milk
Substitution notes:
- Use refined gluten-free white pasta if wheat is not tolerated.
- Swap dairy milk for your favorite plant-based milk
- Pumpkin purée may be replaced with peeled, well-cooked yellow squash purée.
Nutrition Facts
| Total Servings | 4 |
| Single Serving Size | 1 Bowl = 1 Cup |
| Amount Per Serving | |
| Calories | 301 |
| Total Fat | 10 g |
| Sodium | 300 mg |
| Carbohydrates | 28 g |
| Dietary Fiber | 2 g |
| Protein | 22 g |
