Heat 1 teaspoon olive oil over medium-high heat. Saute 1 garlic clove, minced, and 1/4 cup chopped yellow onion about 2 minutes. Add 4 cups low-sodium chicken stock, bring to a boil and add 2 cups chopped broccoli florets. Cover and simmer until broccoli is tender, 5 to 7 minutes. Puree, add back to skillet, and mix in 1/4 cup cooked chicken, 1/4 cup low-fat sharp cheddar, and a pinch ground nutmeg. Eat with 5 whole wheat crackers. (Makes 2 servings.)
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