NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup carrots

1 cup zucchini

0.5 cup celery

2 cup low-sodium chicken broth

1 tsp fresh ginger

0.5 tsp turmeric powder

0.25 tsp sea salt

1 tbsp fresh parsley

PREPARATION

• 1

  Dice the fresh chicken breast into bite-sized pieces and set aside.

• 2

  Heat the extra virgin olive oil in a medium pot over medium heat.

• 3

  Add the diced carrots and celery to the pot, sautéing for 4-5 minutes until they begin to soften.

• 4

  Stir in the chicken pieces and cook until the exterior is opaque and lightly browned.

• 5

  Add the grated fresh ginger, turmeric powder, and sea salt, stirring for 30 seconds to release the aromatics.

• 6

  Pour in the chicken broth and bring the mixture to a gentle boil.

• 7

  Reduce the heat to low, add the diced zucchini, and simmer for 8-10 minutes until the chicken is cooked through and vegetables are tender.

• 8

  Remove from heat, stir in the freshly chopped parsley, and serve warm.