NUTRITION

SERVINGS

INGREDIENTS

7 oz Chicken Breast

2 cups Low Sodium Chicken Broth

150g Yellow Potato, diced

100g Green Beans, trimmed

1 tsp Extra Virgin Olive Oil

2 tbsp Fresh Lemon Juice

1/4 cup Yellow Onion, diced

1 clove Garlic, minced

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the diced potatoes and green beans with olive oil and a pinch of sea salt on the prepared baking sheet.

• 3

  Roast the vegetables for 20-25 minutes until the potatoes are golden-brown and the green beans are tender-crisp.

• 4

  While the vegetables roast, combine the chicken broth, diced onion, and minced garlic in a medium pot over medium heat.

• 5

  Bring the broth to a gentle simmer and add the whole chicken breast.

• 6

  Poach the chicken for 12-15 minutes until the internal temperature reaches 165°F, then remove the chicken and shred it with two forks.

• 7

  Stir the shredded chicken back into the pot along with the fresh lemon juice and zest.

• 8

  Ladle the hot soup into a large bowl and top with the roasted potatoes and green beans to maintain their texture.