The powerful combination of the vegetables served with the yogurt and the chicken provides a vast array of nutrients.
Some of which are the following:
Boiled Chicken Breast: Protein, Zinc
Yogurt: Calcium, protein, probiotics, vitamins B-6 & B-12, potassium, magnesium http://www.webmd.com/diet/features/benefits-of-yogurt#1
Broccoli: Folate, Antioxidant, Vitamin A, Vitamins C & E, fiber
Sweet Potatoes: Beta-Carotene (Vitamin A), Vitamin C, fiber, vitamin B-6, potassium, Antioxidant
http://www.webmd.com/food-recipes/5-winter-superfoods-sweet-potatoes-nutrient-profile
Collard Greens: Vitamins A, C, E, K, Vitamins B1 & B6, Iron, Folate, Antioxidant, Detoxification benefits
http://whfoods.org/genpage.php?tname=btnews&dbid=129
Preparation:
I always have some sort of protein (in this case boiled chicken breast) and a combination of vegetables and a leafy green (in this case sweet potatoes, broccoli and collard greens) prepared and stored in my refrigerator ready for lunch and/or dinner.
I first prepare the chicken.
Please refer to my How to Boil Chicken Breast recipe for the easy how to.
While that’s cooking, I start to steam the vegetables.
Please refer to my easy Sweet Potato, Broccoli, and Collard Greens recipe.
Serving:
Please keep in mind, these are rough estimates of measurements. Every child’s appetite is different.
If serving in a bowl:
- Combine 1/4 cup of the boiled chicken breast and 1/4 cup of organic pasteurized whole milk yogurt to the bowl.
- Mix the two together.
- Add 1/2 cup of the steamed vegetables to the the chicken breast and yogurt mixture
- Mix them altogether and serve
or
If serving separately in a sectioned bowl:
- Add 1/4 cup of boiled chicken breast to one section.
- Measure 1/4 cup of the organic pasteurized whole milk yogurt to a separate section.
- Add 1/2 cup of the steamed vegetables to the last section.
Enjoy!
