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.