* This soup has carbohydrates. You can use this recipe if you have a portion of carbohydrates in your plan (potato, pumpkin, rice, pasta, quinoa or legumes) and you must adjust the grams of proteins to those indicated in your plan.
Consider that if you are going to replace a meal with this recipe, the portion of chicken stew already has 1 tablespoon of olive oil included, so you have to omit it in the salad.
2 servings
2 tbsp olive oil
300 gr lean skinless chicken (150 gr each)
½ diced onion
1 minced garlic clove
¼ julienned red bell pepper
1 chopped carrot
2 pieces peeled potato (50 gr each)
2 pieces of pumpkin (50 gr each)
½ tbsp oregano
1 tsp cumin
½ cup chopped green beans
2 tsp sea salt
pepper to taste
2 cups hot water or bone broth or unsalted lean chicken broth, or unsalted vegetable broth
2 tbsp fresh cilantro, chopped
Pat dry the chicken with paper towel, season with pepper and cumin to taste. Set aside.
In a small saucepan, heat 1 tablespoon of oil over medium-high heat, add the chicken and cook for about 6 minutes, browning on both sides. Remove and set aside.
In the same pot, heat the remaining tablespoon of oil and add the onion and garlic, cook for about 3 minutes. Add bell pepper and carrot and cook for about 4 minutes or until the onion begins to brown.
Add the chicken to the cooking, add potatoes, pumpkin and the seasonings: oregano, cumin, salt and pepper. Pour the bone broth, bring to a boil, lower the heat and cook covered for about 15 minutes. Add the green beans and cook 5 minutes more or until the potatoes are cooked.
Serve the stew immediately, very hot, distributing on each plate a piece of pumpkin, a piece of potato, a piece of chicken. Divide the carrot, bell pepper and broth among the two dishes. Sprinkle with chopped cilantro.
Per portion
Cal: 371.6 P: 48.9 G: 18.5 Cb: 16.4