Preparation Time: 10 minutes, Cooking Time: 20 minutes
Ingredients:
1 TSP coconut oil
200 g chicken tight fillet, cut into chunks
1 x broccoli head, cut into chunks
1 x carrot, peeled, roughly chopped
1 x zucchini, peeled, roughly chopped
1 x small onion, peeled, finely chopped
1 x garlic clove, peeled and chopped
1/4 x tsp oregano
1/4 x tsp parsley
boiled water
Method:
- Steam carrot, broccoli and zucchini until tender ~7-10 minutes.
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Meanwhile, heat oil in a pan, add the onion and cook on a medium heat until soft
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Add garlic, chicken and herbs. Sauté until chicken is sealed.
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Add small amount of boiled water, simmer and cover for 10 minutes
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Add the steam vegetables to the pan, stir to combined, cover and simmer further for 5 minutes until vegetables are all soft and chicken is cooked through
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Remove from heat and blend with handheld blender to desired consistency
Serve with either quinoa, polenta, couscous, sweet potato
Storage:
Set aside the desired amount and freeze the soup into an individual portion.