Dinner for a week! I make it once and eat it for 7 days! To lose weight! I doubt you’ll get tired of it!

This recipe is ideal for those looking for practical and economical meals, proving that it is possible to eat well without complications.

If you are looking for a practical, economical and healthy meal to include in your routine, this broth recipe is perfect.

It combines the comforting flavor of chicken with low-calorie vegetables like pumpkin, chayote, carrots and sweet potatoes, resulting in a nutritious and delicious option.

Easy to prepare and full of benefits, it is a great choice for those who want light and balanced meals.

Ingredients

• • 3 cloves of garlic (minced)
  • 1 large onion (chopped)
  • 500 g chicken breast
  • Bahian seasoning, Calabrian pepper and salt to taste
  • 250 g pumpkin (peeled and chopped)
  • 1 chayote (peeled and chopped)
  • 1 large carrot (peeled and chopped)

• 1 large sweet potato (peeled and chopped)
• 1 L of water (700 ml initially + 300 ml additional if necessary)
• Oil for sautéing
• Chopped chives (to finish)
  

  Step by step

  1. Initial Preparation

  • Heat a dash of oil in the pressure cooker.
  • Sauté the garlic and onion until golden, releasing their aromas.

  2. Add the Chicken

  • Cut the chicken breast into pieces and add to the pan.
  • Season with Bahian seasoning, Calabrian pepper and salt to taste.
  • Sauté briefly so that the chicken absorbs the seasonings.
  • Add 700 ml of water and mix well.

  3. Cooking the Chicken

  • Close the pressure cooker and, after it reaches pressure, cook on low heat for 10 minutes.
  • Safely release the pressure, remove the chicken and reserve the broth.
  • Shred the chicken and set aside.

  4. Preparing the Vegetables

  • Cut the pumpkin, chayote, carrot and sweet potato into large pieces.
  • In the same pan, add the vegetables and cover with the reserved broth.
  • If necessary, add another 300 ml of water to completely cover the vegetables.
  • Pressure cook for 7 minutes.

  5. Prepare the Creamy Broth

  • Remove the cooked vegetables from the pan, reserving some of the broth.
  • Blend the vegetables in a blender with the reserved broth until you get a creamy texture.

  6. Finish the Dish

  • Return the blended broth to the pan and add the shredded chicken.
  • Adjust seasoning with more salt and pepper if necessary.
  • Cook for a few minutes to combine the flavors.

  Serve

  • Serve the broth very hot, sprinkled with chopped parsley to add a touch of freshness.
    

    Storage Tips

    • • Store the broth in airtight containers in the refrigerator for up to 3 days or freeze for up to 1 month.
    • Ideal for having quick and healthy meals always on hand.

    This practical and economical recipe is perfect for those looking for a balanced diet without sacrificing flavor.

    

    Buttery and crispy Zucchini Corn Fritters!

    The broth is light, comforting and nutritious, making it a great option to include in your weekly menu.

    Take the opportunity to prepare and enjoy this delight while taking care of your health!