Recipes — November 29, 2016 at 3:30 pm

Chicken Pho Recipe

by
Photo Credit: Nichole Mitchell

Photo Credit: Nichole Mitchell

With cooler temperatures approaching, keep warm with our comforting Chicken Pho recipe!

This recipe serves 6

2 tablespoons extra virgin olive oil
3 boneless skinless chicken breasts, chopped
1 small onion, diced
1 tbsp minced ginger
2 900 ml cartons low-sodium chicken broth
2 zucchinis, spiralized
2 tablespoons Asian fish sauce
1 bunch green onions, thinly sliced
¼ cup cilantro, chopped
1 cup bean sprouts, washed
1 lime, cut into 6 wedges

In a large saucepan, bring olive oil to medium heat. Add chicken and cook until it begins to brown. Add onions and ginger and saute for 3-5 minutes until onions are translucent. Add chicken broth and bring to a boil. Once boiling, reduce to a simmer and cook covered for 25 minutes. Add the spiralized zucchini noodles and fish sauce and cook for about 3 minutes until zucchini noodles are softened. Remove from heat, stir in green onions, and serve. Garnish with cilantro, sprouts, and fresh lime juice.

Nutrients per serving:

Calories (kcal) 208.8 Fat (g) 7.8 Saturated Fat (g) 1.6 Trans Fat (g) 0.0 Cholesterol (mg) 49.0 Sodium (mg) 606.5 Potassium (mg) 768.1 Carbohydrate (g) 9.3 Fiber (g) 1.5 Sugar (g) 3.8 Protein (g) 27.0 Vitamin A (RAE) 24.0 Vitamin C (mg) 18.5 Calcium (mg) 40.5 Iron (mg) 1.6 Vitamin D (μg) 0.2 Vitamin E (mg) 1.1 Thiamine (mg) 0.1 Riboflavin (mg) 0.3 Niacin (NE) 17.9 Folate (DFE) 40.2 Vitamin B6 (mg) 0.5 Vitamin B12 (μg) 0.5

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