Categories: untried

Ingredients

• 1 leek, sliced
• 2 stalks Celery, chopped
• 2 zucchini, sliced
• 300 g organic skinless chicken breast, cut into chunks
• 1 cup low salt Chicken or vegetable stock
• 100 g baby spinach leaves
• 1 tablespoon good quality cold pressed olive or flax seed oil ( optional)
• Gremolata
• 2 tablespoons chopped parsley
• zest from 1 lemon

Directions

1. Saute the leek and celery with a little water or stock over a medium heat for a few minutes.

2. Add the organic diced chicken and zucchini and mix through, followed by the cup of Chicken or vegetable stock.

3. Simmer over a low to medium heat for 3 minutes until chicken is cooked through, then fold in the spinach last and mix through until just wilted.

4. Spoon into two serving bowls.

5. Drizzle over a little cold pressed olive oil or flax seed oil.

6. Sprinkle over combined parsley and lemon zest.

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