Meatless Meal
Quick Italian Chicken and Vegetable Soup
Brie and Apple Crispbread
Ingredients
- 1½ lb boneless, skinless chicken breasts, cut into ½-inch pieces
- 1 onion, chopped
- 4 carrots, thinly sliced
- 2 zucchini, thinly sliced
- 2 Tbsp olive oil
- 2 (14.5-oz) cans diced tomatoes with basil, garlic, and oregano
- 1 (32-oz) carton low-sodium chicken broth
- 6 Tbsp freshly grated Parmesan cheese
Instructions
- Sauté chicken, onion, carrots, and zucchini in hot oil in a Dutch oven over medium-high heat 10 minutes or until chicken is done.
- Add tomatoes and broth; bring to a boil, reduce heat, and simmer 10 minutes. Serve sprinkled with cheese.
Side Dish Ingredients
- 6 slices multigrain crispbread
- 3 oz Brie cheese (about ½ wedge)
- 2 Honeycrisp apples, thinly sliced
- 1 Tbsp chopped fresh sage (or use rosemary)
Side Dish Instructions
- Preheat oven to 350°F. Arrange crispbread slices on a rimmed baking sheet; top with cheese. Bake 2 minutes or until cheese is melted. Serve topped with apples and sage.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
280
|
114
|
394
|
| Fat (g) | 9 | 5 | 14 |
| Sat. Fat (g) | 2 | 2 | 4 |
| Protein (g) | 0 | 5 | 5 |
| Carb (g) | 16 | 16 | 32 |
| Fiber (g) | 4 | 4 | 8 |
| Sodium (mg) | 645 | 155 | 800 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
