NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp avocado oil

0.5 cup yellow onion

2 cloves garlic

1 tbsp jalapeño

0.5 cup carrots

1 cup red bell pepper

1 cup zucchini

1 tbsp tomato paste

2 cups chicken bone broth

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

0.25 whole lime

PREPARATION

• 1

  Heat the avocado oil in a large heavy-bottomed pot over medium heat.

• 2

  Add the diced yellow onion, carrots, and minced jalapeño to the pot and sauté for 5 minutes until the vegetables begin to soften.

• 3

  Stir in the minced garlic and tomato paste, cooking for 1 minute until the paste turns a deep brick red.

• 4

  Add the cubed chicken breast along with the chili powder, ground cumin, sea salt, and black pepper, stirring well to coat the meat in the spices.

• 5

  Pour in the chicken bone broth and bring the liquid to a gentle boil, then reduce the heat to a simmer.

• 6

  Add the diced red bell pepper and zucchini to the pot and continue to simmer for 12 to 15 minutes until the chicken is fully cooked and the vegetables are tender.

• 7

  Remove from the heat and stir in the fresh chopped cilantro and a squeeze of lime juice before serving in a large bowl.