Ingredients
Prep Time: 10 minutes
Cook Time: 15 minutes

1 pound (.45 kg) skinless, boneless chicken
(cut into 1- inch pieces)
2 medium carrots, rinsed and chopped
2 cloves garlic, minced
1/2 cup (125 ml) chopped onion
1 tsp. (5 ml) dried thyme
1.5 tbsp. (22.5 ml) bay leaves
1 1/2 cups (375 ml) fresh spinach, rinsed thoroughly and chopped
2 cups (500 ml) butternut squash, chopped into
2-inch pieces
1 cup (250 ml) frozen green peas
2 tbsp.(30 ml) fresh parsley, chopped
1/4 cup (45 g) Roasted Flax For Nutrition
4 cups of fat free, reduced sodium chicken broth

Directions
In a large pot, combine chicken, carrots, garlic, onion, thyme and bay leaves. Pour chicken broth into pot and set pot over high heat. Bring to a boil.

Reduce heat to medium. Add butternut squash and green peas. Cook until squash is tender. Remove from heat. Add in fresh spinach and parsley. Season to taste with salt and black pepper and serve. Sprinkle Roasted Flax For Nutrition into each bowl.

Nutritional Facts (per serving)
Energy	294 kcal
Protein	35 g
Total Fat	7 g
Polyunsaturated fat	4 g
Monounsaturated fat	1 g
Saturated fat	0.8 g
Cholesterol	66 mg
Carbohydrates	23 g
Dietary Fibre	8 g
Sodium	669 mg
Potassium	1017 mg

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