Well, it's not your mom's homestyle chicken noodle soup, but it does the trick when you're pressed for cash and low on fitness fuel. All you need to do is purchase a rotisserie chicken from your local grocery store, remove the skin, and boom! You have instant, delicious protein for several meals.
Ingredients:
a) 4 oz cooked Rotisserie Chicken (pulled);
b) 1/3 cup Wheat Pasta Shells;
c) 1/2 cup Chicken Broth (low sodium);
d) 1 tbsp 2% Greek Yogurt;
e) 1/4 cup diced Carrots;
f) 1/4 cup chopped Celery;
g) 1/4 cup diced Mushrooms (optional);
h) Fresh Parsley;
i) Seasonings to taste: 1 tsp Cumin, Pepper, Garlic, Onion Powder, Mrs. Dash Poultry Seasoning.
Directions:
Set oven to 405 F.
In a pot, boil and cook your wheat pasta. Rinse and set aside.
Dice your raw carrots and mushrooms.
Weigh and separate 4 oz baked chicken meat. In a small disposable ramekin or baking dish, add chicken, pasta, Greek yogurt, veggies, and seasonings. Stir with a spoon or mini-spatula.
Pour chicken broth over the mixture, ensuring that a majority of the noodles are covered so that they won't burn when baking.
Top with fresh parsley.
Bake in the oven for 20-25 minutes. Remove from the oven and enjoy. If you are doing this as a prepped meal for the week, be sure to transfer contents to a microwave-safe container.
Calories: 347;
Total Fat: 3g;
Total Carbs: 33g;
Protein: 39g.
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