| 12 | 30 | 694 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 1 |
| 227 gm | Whole Chicken (cooked and shredded) |
| 1/2 cup | White mushrooms (thinly sliced) |
| 1/2 cup chopped | Zucchini (julienned) |
| 1/2 cup slices | Red bell pepper (mixed peppers, diced) |
| 1/2 cup diced | Celery (chopped) |
| 1/2 cup sliced | Carrots (thin) |
| 1 cup | Chicken broth (stock) |
| 1 stalk(s) (2oz) | Lemon grass (largely cut) |
| 1 leaf | Bay leaf |
| 1 tsp, leaves | Thyme, dried |
| 1/4 tsp | Grape seed oil |
| 1 pinch | Salt and pepper (to taste - sea salt) |
1. In a hot non stick pan with grape seed oil, add peppers, lemon grass, mushrooms, caroots, thyme and bay leaf; let cool.
2. Add celery and let cool for a minute or two.
3.Add chicken stock; bring to boil.
4. Meanwhile, in a bowl, add zucchini and chicken.
5. Once the chicken stock starts to boil, pour bouillon over zucchini and chicken.
6. Ready to serve.
Zucchini
is a great source of fiber which helps to promote healthy digestion!
Chicken
is a great source of lean protein which aids in muscle growth and repair!
| Meat | 2.5 |
| Vegetables | 5.9 |
