3. Instant Pot Chicken Zoodle Soup
Chicken noodle soup is the ultimate comfort food, especially during the cold weather months. However, we’ve made a special, lower-calorie version of this already healthy lunch idea by swapping in zucchini noodles for regular noodles. This ingredient swap also makes this recipe gluten-free, paleo, and Whole30-approved.
Chicken noodle soup is the ultimate comfort food, especially during the cold weather months. We’ve made our special light version by swapping in zucchini noodles for regular noodles, which makes this recipe gluten-free, paleo, and Whole30-approved. Basically, the healthiest chicken noodle soup you could possibly have. Our other favorite thing about this soup is that it’s made in an instant pot in just 25 minutes! So you can have a healthy, warming homemade soup in less time than it takes to get takeout.
MAKES 4 SERVINGS
INGREDIENTS
2 Tbsp olive oil
1 yellow onion, diced
4 large carrots, peeled and sliced in thick rounds
2 cups chopped celery
6 cups chicken stock
1 1/2 lb boneless, skinless chicken breasts or thighs
1 tsp fresh thyme
1 tsp salt
1/4 tsp black pepper
3 cups zucchini noodles
HOW TO MAKE IT
- Set the instant pot to “sauté” and pour in the olive oil. Add the onion, carrots, and celery, and cook uncovered for 2 minutes.
- Add the chicken stock, chicken, thyme, salt, and pepper, then cancel the “sauté” function. Lock the top into place and seal the instant pot. Select the “manual, high pressure” function and set the timer for 10 minutes.
- After 10 minutes, allow the pressure to naturally release. Remove the lid and use two forks to shred the chicken.
- While hot, add the zucchini noodles, then serve.
4. Healthier Orange Chicken
Are you having a craving for your favorite Chinese takeout dish? Dreaming of chicken dunked in that deliciously sweet orange sauce? Thanks to this recipe, you don’t have to wait for the delivery person to enjoy some orange chicken right at home! Plus, this version slashes the calorie count of your usual orange chicken takeout. So enjoy a healthier take on this classic Chinese takeout dish with our easy-to-make orange chicken recipe.
NUTRITION: 380 calories, 8 g fat (1 g saturated), 212 mg sodium, 3 g fiber, 18 g sugar, 30 g protein
MAKES 4 SERVINGS
INGREDIENTS
1/2 tsp. orange zest
1/3 cup fresh orange juice
1/4 cup water
3 tbsp. honey
3 tbsp. reduced-sodium soy sauce
2 tbsp. rice vinegar
1 1/2 tbsp. cornstarch
2 cloves garlic, minced
1 tsp. grated fresh ginger
1/4 tsp. crushed red pepper
1 tbsp. canola oil
1 lb. skinless, boneless chicken breast, cut into bite-size pieces
1 cup bite-size strips red bell pepper
1 cup snow pea pods, halved diagonally
2 cups hot cooked brown rice
1/4 cup thinly sliced green onions
4 orange slices for serving (optional)
HOW TO MAKE IT
- For sauce, in a small bowl stir together orange zest, orange juice, the water, honey, soy sauce, vinegar, cornstarch, garlic, ginger, and crushed red pepper.
- In an extra-large nonstick skillet or wok heat oil over medium-high. Add chicken, pepper strips, and pea pods. Cook and stir about 5 minutes or until chicken is no longer pink. Stir sauce mixture and add to skillet. Cook and stir 1 to 2 minutes or until thickened and bubbly. Serve over rice; top with green onions and, if desired, orange slices and additional orange zest.