Ingredient: (2 cups cooked skinless chicken breast)

Baked Chicken Teriyaki

How To Prepare
Preheat the oven to 400 degrees Fahrenheit.

Place chicken thighs in a roasting tin in a single layer.

Combine teriyaki marinade with ginger and scallions. Pour over chicken; turn the pieces to coat them evenly.

Bake chicken for 25 minutes, turning once halfway through. Add vegetables, coating them in the marinade.

Bake for a further 15-20 minutes until chicken and vegetables are tender.

Skinny French Chicken Soup Pot-au-Feu

How To Prepare
1. In a large pan, over medium heat, add 1½ teaspoons olive oil and mushrooms. Sauté about 5 minutes, until golden. Remove mushrooms from pan and set aside.

2. Add the remaining 1½ teaspoons olive oil to pan and heat over medium-high heat. Add leeks, carrots, rutabaga, turnips and garlic and sauté 5 minutes. Stir in wine and continue to cook until liquid is reduced to ¼ cup, about 1 minute.

3. Add mushrooms, broth, chicken, thyme and pepper. Bring to a boil, reduce heat and simmer uncovered for about 15 minutes or until vegetables are tender.

4. Garnish with thyme springs.

Serves 6- 1 cup servings