Serves: 4 Prep: 10 mins Cook: 25 mins
WHAT YOU NEED:
- 2 tbsp. coconut oil
- 1 lb. (450g) chicken breast, chopped
- 1 onion, diced,
- 2 stalks celery, diced
- 2 carrots, chopped
- 3 cloves garlic, chopped
- 1 tsp. dried thyme
- ½ tsp. dried rosemary
- 4 cups (950ml) chicken stock
- 2 medium zucchinis, spiralised
WHAT YOU NEED TO DO:
Heat 1 tbsp. of oil in a large pot, over medium-high heat. Add the chopped chicken and season with salt and pepper. Cook for 4-5 minutes until golden, then set aside. Heat the second tbsp. of oil and add in the onion, celery, carrots and garlic as well as the dried thyme and rosemary.
Mix well.
Next, add chicken stock and an additional 2 cups (470ml) of water. Bring to boil, lower the heat, and simmer for 10 mins.
Add in the chicken and cook for another 5 mins.
Lastly, add in the spiralised zucchini and cook for another 2-3 mins, check for seasoning and serve.
Nutrition per serving:
Nutrition per serving:
246 kcals 9g Fats
14g Carbs 29g Protein
