Health library

Makes 4 servings

Ingredients

1 can (14 1/2-ounce) reduced-sodium chicken broth

1/2 cup water

1 pound (3 medium) potatoes, cut into 1/2-inch cubes

1 medium carrot, cut into 1/4-inch slices

1 pound boned and skinned chicken breasts, cut into 1-inch chunks

1 medium zucchini, cut into 1/4-inch slices

3 green onions, sliced

2 teaspoons dried basil

1/8 teaspoon salt

1/8 teaspoon black pepper

Directions

• In 3-quart saucepan over medium heat, combine broth and water.
• Cover and bring to boil.
• Add potatoes and carrot; cover and cook 5 minutes.
• Add chicken, zucchini, onions and basil; bring to boil, reduce heat, cover and cook until chicken is opaque throughout, about 7 minutes.
• Season with salt and pepper.

Nutrition information

Serving size: 1/4 recipe. Amount per serving: 240 calories, 3g total fat (1g saturated fat), 25g carbohydrates, 28g protein, 4g dietary fiber, 216mg sodium.

Source: Produce for Better Health Foundation