|Olive oil||2 teaspoons|
|Boneless, skinless chicken breast halves, cut into ½-inch chunks||2|
|Zucchini, cut in half lengthwise and sliced||1|
|Dried oregano||½ teaspoon|
|Reduced-sodium chicken broth||1 (14-ounce) can|
|Plum tomatoes, chopped||2|
|Orzo pasta||¼ cup|
|Freshly ground pepper to taste|
- Heat oil in a Dutch oven or large pot over medium heat. Add chicken and cook until done, about 4-5 minutes.
- Add zucchini, shallot, and oregano to pot, and cook about 3 minutes, until vegetables are softened. Stir in broth, tomatoes, and orzo, bring to a boil, and cook 8 minutes.
- Return chicken to pan, season with salt and pepper, and serve.
5 very lean meats; 2 vegetables; 1 fat; 1 starch
Side Suggestions: Whole-grain Crackers
|Serving Size||½ of recipe|
|Saturated Fat||1.5 g|
|Dietary Fiber||4.5 g|
Many medical groups felt that early exposure to certain foods like peanuts increased a child's risk of developing food allergies. However, newer research including this trial suggest that early exposure may actually decrease the risk of developing food allergies.
Breastfeeding May Decrease the Risk of Childhood Obesity
Tonsillectomy May Reduce Number of Sore Throat Days in Children
Research Review Finds Little Support for Nearly Half of Medical Talk Show Recommendations