- 1 lb Boneless, Skinless, Chicken Breast
- 2 cup (Cooked) White Rice
- 0.75 cup Low-Sodium Chicken Broth
- 0.5 cup Carrots, peeled and finely diced
- 0.5 cup Zucchini, peeled, de-seeded and finely diced
- 0.5 tsp Ground Cumin
- 0.25 tsp Dried Oregano
- 0.25 tsp Paprika (optional)
- 0.5 tsp Salt, divided
- Cilantro (optional)
- Fresh Lime Juice, optional
Directions
- In a medium skillet or saucepan, add the chicken broth, carrots, zucchini, and ¼ tsp salt.
- Bring to a gentle simmer and cook for 8–10 minutes, until vegetables are very soft and easily mashable.
- Add chicken breasts to the pan. Sprinkle with cumin, oregano, paprika (if using), and remaining ¼ tsp salt.
- Cover and simmer gently for 8–10 minutes, turning once, until chicken is fully cooked and very tender.
- Remove chicken, shred finely with two forks, then return to the pan and stir gently to coat with broth and vegetables.
- Warm the cooked white rice.
- Serve chicken mixture over rice. Add cilantro or lime only if well tolerated.
Substitution Notes:
- Chicken may be replaced with turkey breast
Nutrition Facts
| Total Servings | 4 |
| Single Serving Size | 1 Bowl = 1.5 Cups |
| Amount Per Serving | |
| Calories | 320 |
| Total Fat | 4 g |
| Sodium | 340 mg |
| Carbohydrates | 38 g |
| Dietary Fiber | 1.5 g |
| Protein | 26 g |
