[Chicken and vegetable soup ](https://freeimage.host/i/XyIUzb)
I love to just whip up these simple, one pot meals, based on whatever is in the fridge, and my whim. This one was particularly successful.
It came out to 270 calories, and 7 carbs. Probably have a fat bomb for dessert.
85 grams chicken thigh meat, chopped
70 grams frozen green beans
1 cup fresh arugula
2 green onions, chopped
1 slice no-sugar bacon
1 clove garlic
Several slices of pickled sweet red peppers (homemade*)
1/2 cup chicken broth
1/2 tablespoon balsamic vinegar
Splash of dark shoyu or dark soy sauce
Chives
White pepper
Salt
Frozen green beans are better if you cook them some more, and that’s how this whole recipe began. Place your bacon in a skillet over medium heat, and let it start to grease the pan. Add the green beans and the butter. When they start to soften, add the chicken.
Sautée everything together until the chicken is about half cooked, then add the remaining ingredients, the arugula goes in last. Turn the heat up, and cover with a lid just long enough to get a boil. Remove the lid, and stir, letting it reduce by about a third. Serve.
* If you can find baby sweet peppers in your grocery store (or garden) they make yummy refrigerator pickles. I like to slice them lengthwise, and put them in salads, and chop them into recipes like this one. They add a lot of flavor.
Dining and Cooking