2 boneless, skinless chicken breasts, cut into ½-inch cubes
Instructions
Spritz the bottom of large pot with olive oil spray and saute onion and garlic over medium heat until onion is softened and translucent.
Add water, chicken broth, carrots, bok choy, and broccolini; bring to a boil. Reduce heat and simmer until vegetables are slightly tender, about 10 minutes. Add chicken; continue simmering until chicken is no longer pink in the center, about 10 minutes.
Cook cabbage or kale and onions in broth over medium heat until tender.
Steam sweet potatoes until tender, then cut into cubes.
Add cabbage and onions mixture and sweet potatoes to blender or mixer and blend until you reach a "fluffy" consistency. Add spices and mix well. Reheat mixture if necessary.
Just before serving, stir in the flaxseed oil and garnish with chopped green onions.
½ cup sliced water chestnuts, cut into thin strips
Instructions
Add onions to medium skillet with spritz of olive oil spray and braise until onions are translucent. Add chicken broth to keep from burning.
In a medium saucepan, cook asparagus covered in a small amount of boiling salted water for 5-7 minutes or until just tender. Drain and add to onions in skillet.
Add oregano and garlic powder to mixture and stir to coat. Add water chestnuts and cover and cook about 1 minute, or until heated through. Serve immediately.