2-4 Servings
Ingredients:
2 lb chicken breast or thighs, cut into cubes
2 Tb avocado or MCT oil
1 onion, chopped
4 cloves garlic, minced
1 bell pepper, chopped
2 zucchini, chopped
2 tomatoes, diced
4 cups chicken stock
1 tsp dried oregano
1 tsp dried basil
1 tsp dried dill
salt and pepper to taste
Directions:
1. Heat oil in a large pot over medium heat. Add onion and garlic and saute for 5 minutes.
2. Add chicken and saute for 5 minutes. Add bell pepper and continue to cook for another 3 minutes.
3. Add stock, spices, zucchini and tomatoes and bring to a low boil.
4. Continue cooking until chicken is cooked through and vegetables are ‘al dente*’.
*Note: Don’t overcook at this point if you plan on re-heating; otherwise by the time you serve, the
vegetables will be limp and without flavor.
5. Remove from heat and flavor with salt and pepper to taste. Serve immediately; or store up to 3 days.
