Clean Chicken and Vegetable Stew

This past weekend, I was again craving soup.  This time, I added extra lean ground chicken, amped up the veggies, and tried some new spices.  I threw in a teaspoon of cinnamon, and it unexpectedly (and amazingly) turned out to be a really dominant flavor of the dish.  It gave it sort of an earthy, middle eastern vibe, and the red pepper flakes really cleared my stuffed up sinuses.

Ingredients:

• 2 lbs. Extra Lean Ground Chicken
• 1 tbsp. Extra Virgin Olive Oil
• 2 small Onions, chopped
• 3 cloves Garlic, minced
• 8 Green Onions, chopped
• 1 tsp. Cinnamon
• 1 tsp. Coriander (Cilantro)
• 2 small Zucchini, chopped
• 1 Yellow Bell Pepper, chopped
• 1 Red Bell Pepper, chopped
• 10-15 Baby Carrots, sliced
• 2 c. Broccoli, chopped
• 4 c. Low Sodium Vegetable Broth
• 1 28-oz. can Diced Tomatoes
• 1 c. Quinoa
• 1.5 tbsp. Fresh Squeezed Lemon Juice
• 2 tbsp. Fresh Parsley, minced
• 1 tsp. Garlic Powder
• Red Pepper Flakes, Salt, and Pepper to taste

In a large pot, saute the chicken, onion, green onion, and garlic in the olive oil until cooked through.  Then add the cinnamon and coriander

Add all fresh vegetables to the pot and stir until combined

Add tomatoes, broth, and quinoa and bring to a boil.  Then let simmer for 20 minutes

Add lemon juice and seasonings, and Enjoy!