4 Serves
30 Mins
Bring a large pot of chicken broth to a boil over medium-high heat.
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Vitamin E
1 mg / 15 mgVitamin K
102 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
37 mg / 16 mgVitamin B5
6 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
88 µg / 400 µgCalcium
298 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
171 mg / 420 mgPhosphorus
1501 mg / 1,250 mgPotassium
1805 mg / 4,700 mgSodium
700 mg / 2,300 mgZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
166 µg / 55 µgFiber
8 g / 28 gSugar
10 g / 50 gSaturated Fat
5 g / 20 gCholesterol
283 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
Add the chicken breasts to the boiling broth and cook until the internal temperature reaches 74°C and no pink remains.
Remove the chicken from the pot and allow it to rest on a cutting board for 5 minutes to retain moisture.
While the chicken rests, whisk together the Greek yogurt, Dijon mustard, garlic powder, salt, and black pepper in a mixing bowl until smooth.
Dice the rested chicken into bite-sized pieces and fold them into the yogurt sauce along with the dried cranberries, raisins, and cashews.
17
g64
g16
g
Greek
