Servings: 4 Servings
Calories: 246kcal
Ingredients
- 2 tbsp Coconut Oil
- 450 grams Chicken Breast (Chopped)
- 1 Onion (Diced)
- 2 Stalks Celery (Diced)
- 2 Carrots (Chopped)
- 3 Cloves Garlic (Chopped)
- 1 tsp Dried Thyme
- ½ tsp Dried Rosemary
- 950 ml Chicken Stock
- 2 Medium Courgettes (Spiralised)
Instructions
- Heat 1 tbsp. of oil in a large pot, over medium-high heat. Add the chopped chicken and season with salt and pepper. Cook for 4-5 minutes until golden, then set aside.
- Heat the second tbsp. of oil and add in the onion, celery, carrots and garlic as well as the dried thyme and rosemary. Mix well.
- Next, add chicken stock and an additional 2 cups (470ml) of water. Bring to boil, lower the heat, and simmer for 10 minutes. Add in the chicken and cook for another 5 minutes.
- Lastly, add in the spiralised courgette and cook for another 2-3 minutes, check for seasoning and serve.
Notes
Nutrition
Calories: 246kcal | Carbohydrates: 14g | Protein: 29g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 79mg | Sodium: 502mg | Potassium: 1068mg | Fiber: 2g | Sugar: 9g | Vitamin A: 5325IU | Vitamin C: 24mg | Calcium: 54mg | Iron: 2mg
