This slow-cooker chicken noodle soup fits nicely into the Mediterranean diet thanks to plenty of vegetables, lean chicken breast and whole-wheat pasta.
MAKES 2 SERVING/ TOTAL TIME 10 MINUTES
4 cups chopped kale
1 ½ cups shredded cooked chicken
1 cup cooked quinoa
¼ cup sliced jarred roasted red peppers
¼ cup Greek salad dressing
1 ounce Crumbled feta cheese
Place kale, chicken, quinoa and roasted peppers in a large bowl. Add dressing and toss to coat. Top with feta, if desired.
1.8g saturated fat,