NUTRITION

SERVINGS

INGREDIENTS

4 ounces Chicken Breast, cooked

1 large hard-boiled Egg

1 medium spiralized Zucchini

1 medium Carrot, chopped

1/2 Red Bell Pepper, sliced

1 cup Low-Sodium Chicken Broth

1 tablespoon Sriracha Sauce

1 clove Garlic, minced

1 teaspoon Fresh Ginger, minced

1 stalk Green Onion, sliced

PREPARATION

• 1

  Shred or dice the cooked chicken breast into bite-sized pieces.

• 2

  Prepare the vegetables: spiralize the zucchini, chop the carrot, slice the red bell pepper, and mince the garlic and ginger.

• 3

  In a pot, pour in the low-sodium chicken broth and bring to a simmer over medium heat.

• 4

  Add the minced garlic and ginger, allowing the aromatics to infuse the broth for about 2 minutes.

• 5

  Stir in the chopped carrot and red bell pepper, simmer for 3-4 minutes until they begin to soften.

• 6

  Add the spiralized zucchini and shredded chicken, cooking for an additional 2 minutes to heat through without overcooking the zucchini.

• 7

  Mix in the Sriracha sauce, stirring well to distribute the heat evenly.

• 8

  Gently fold in the chopped hard-boiled egg, keeping the pieces whole for texture.

• 9

  Garnish with sliced green onion and serve hot.