NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

1 cup low-sodium chicken bone broth

1 cup broccoli florets

1 cup carrots

1 cup zucchini

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

  Place the chicken breast in a small saucepan and cover with the chicken bone broth.

• 2

  Bring the broth to a very gentle simmer over medium heat, then reduce heat to low, cover, and poach for 12-15 minutes until the internal temperature reaches 165 degrees Fahrenheit.

• 3

  While the chicken poaches, prepare the vegetables by slicing the carrots into rounds and the zucchini into half-moons.

• 4

  Place a steamer basket over a pot of boiling water and add the broccoli, carrots, and zucchini.

• 5

  Cover and steam the vegetables for 5-7 minutes until they are fork-tender but still vibrant in color.

• 6

  In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, sea salt, black pepper, and fresh thyme to create the dressing.

• 7

  Remove the chicken from the poaching liquid and slice it into thin strips.

• 8

  Plate the steamed vegetables alongside the poached chicken and drizzle the lemon-herb dressing over everything before serving.