(one serving, 15 to 20 minutes of prep time)
- 2 tsp olive oil
- 5 baby carrots
- 2 green onions
- 2 large celery stalks
- 1 clove of garlic
- ½ cup canned, crushed tomatoes (low sodium)
- ½ cut chicken broth, low fat and low sodium
- 1 small 3 oz potato
- ½ tsp oregano
- 2 ½ oz chicken breast boned and skinless
- 1 Tbsp fresh parsley
Slice carrots, green onion, celery and garlic. Cube potato and set aside. In a medium, non stick saucepan, heat half the oil, add sliced vegetable, and sauté until garlic is lightly browned. Pour in crushed tomatoes and chicken broth. Bring to a boil and then add potatoes and oregano. Reduce heat, cover and simmer until potato is tender, about 15 minutes. Meanwhile, rinse chicken breast and chop into cubes. In a small non-stick skillet, heat the remaining oil and add chicken when hot. Cook chicken until well cooked, about 5-6 minutes. When chicken is done, add to saucepan, stir in fresh parsley, reduce heat and simmer another 5 minutes or so. If liquid reduces too much, add water to taste and allow to heat through a little longer to blend the flavors.