| 13 | 30 | 265 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 1 |
| 125 gm | Chicken breast, boneless, skinless (cooked and shredded) |
| 25 gm | Button mushrooms (thinly sliced) |
| 25 gm | Zucchini (julienned) |
| 25 gm | Green bell pepper (diced) |
| 25 gm | Celery (chopped) |
| 25 gm | Carrots (thin sliced) |
| 1 cup | Vegetable stock/broth (no sugar added) |
| 1 stalk(s) (2oz) | Lemon grass (largely cut) |
| 1 leaf | Bay leaf |
| 1 tsp, leaves | Thyme, dried |
| 1/4 tsp | Avocado oil |
| 1 pinch | Sea Salt (to taste) |
| 1 pinch | Black pepper (to taste) |
1. In a hot non stick pan with oil, add peppers, lemon grass, mushrooms, carrots, thyme and bay leaf; let cool.
2. Add celery and let cool for a minute or two.
3.Add vegetable stock; bring to boil.
4. Meanwhile, in a bowl, add zucchini and chicken.
5. Once the chicken stock starts to boil, pour bouillon over zucchini and chicken.
6. Ready to serve.
| Meat | 1.4 |
| Vegetables | 3.0 |
