Ingredients:

• 1¼ lbs. boneless, skinless chicken breast

• 1/2 tsp salt

• 1/2 tsp ground black pepper

• 3 cups fat-free chicken broth

• 3 cups water

• 3 peeled wosun (also known as lettuce stem) or unpeeled zucchini, cut, sliced, or “spiralized” into noodle-like strands (should yield 5 cups “noodles”)

• 1 cup mung bean sprouts

• 1/2 medium onion, thinly sliced

• 2 tbsp sesame oil

• 1/2 cup fresh coriander leaves

• 1/2 cup fresh basil leaves

• 2 fresh red hot chili peppers, cut in half, seeds and membranes removed

• 1 medium scallion, trimmed and finely chopped

Directions:

1. Place the chicken breasts in the bottom of a large pot and season them with salt and pepper. Cover the chicken with water. Bring the water to a gentle boil. Once the liquid is boiling, reduce the heat and simmer for about 10 to 15 minutes until the chicken is done (internal temperature of 165⁰F). Remove the chicken from water and let rest until cool enough to shred.

2. In a large pot, bring the chicken broth and water to a boil. Add the veggie “noodles” and bring to a boil. Turn off the heat.

3. Place the “noodles” at the bottom of a bowl, and top with shredded chicken, sprouts, and onion.

4. Add the broth and sesame oil. Garnish with coriander, basil, peppers, and scallion.

 Yield: 4 SERVINGS

Complete Lean & Green Meal: 1 LEANER, 3 GREENS, 1 HEALTHY FAT, 3 CONDIMENTS

Nutritional Facts Per Serving: 280 calories, 36g protein, 9g carbohydrate, 11g fat