Bring On The Crunch
These crackers are a creative way to get more calcium; one serving of Parmesan delivers nearly a third of your recommended intake.
- Prep Time
- 4 tsp olive oil, divided
- 1 8-oz boneless, skinless chicken breast
- ½ tsp each sea salt and ground black pepper, divided
- ½ cup water
- 1 leek, white and light green parts only, halved lengthwise and thinly sliced
- 1 carrot, finely chopped
- 6 oz baby yellow potatoes, cut into ½-inch cubes
- 6 cups low-sodium chicken broth
- ¾ cup freshly grated Parmesan cheese, divided
- 2 cups baby spinach
- 1 cup frozen peas, thawed
1. Preheat oven to 400°F. Line 2 baking sheets with parchment paper.
2. In a large cast iron skillet on medium-high, heat one-half of oil. Sprinkle chicken with one-half of each salt and pepper. Add chicken to skillet and cook until lightly browned on bottom, 4 to 5 minutes. Flip and carefully add water and cover with a tight-fitting lid or foil. (TIP: If your skillet doesn’t come with a lid, fit a piece of foil around it. It helps to do this before your skillet is hot.) Reduce heat to medium-low and cook until chicken reaches 165°F on an instant-read thermometer and is no longer pink inside, 15 to 18 minutes. Transfer chicken to a board and wipe out skillet. When chicken is cool enough to handle, shred with 2 forks. Cover to keep warm.
3. Meanwhile, in a large saucepan on medium, heat remaining one-half of oil. Add leeks, carrots, remaining one-half of salt and pepper and cook, stirring occasionally, until softened, 4 to 5 minutes. Add potatoes and broth and bring to a simmer. Reduce heat and simmer until potatoes are tender, 15 to 18 minutes.
4. Meanwhile, working with 1 tbsp at a time, place cheese in a mound on prepared baking sheet and pat down. Repeat with remaining cheese, forming 12 piles and spacing 2 inches apart using both sheets. Bake until golden and bubbly, 4 to 5 minutes. Let cool on sheets.
5. To saucepan, add spinach and peas and stir to combine. Divide soup and shredded chicken among bowls. Using a thin spatula, divide Parmesan crisps among bowls.
- Serving Size: 1/6 of soup with 2 crisps
- Calories: 206
- Carbohydrate Content: 16 g
- Cholesterol Content: 31 mg
- Fat Content: 8 g
- Fiber Content: 3 g
- Protein Content: 18 g
- Saturated Fat Content: 3 g
- Sodium Content: 477 mg
- Sugar Content: 2 g
- Monounsaturated Fat Content: 4 g
- Polyunsaturated Fat Content: 1 g