Servings=4

This recipe is fine for all stages of the program.

Ingredients:

• 2 Tbsp. olive oil
• 1 bunch green onions, chopped finely
• 1 clove garlic, crushed / minced
• 1 tsp. curry powder
• 1 pound chicken breast fillets, thinly sliced
• 2 cups water
• 4 cups no salt added / low sodium chicken stock
• 4 medium zucchini, grated coarsely
• 1 cup sliced fresh mushrooms
• ¼ cup fresh basil leaves cut chiffonade style – here’s a video on how to do that! https://www.youtube.com/watch?v=yJEQFgfv7iw
• ¼ cup fresh cilantro finely chopped

Directions:

1. Heat olive oil in a large saucepan.
2. Cook green onion and garlic, stirring until onion wilts.
3. Add curry powder; cook and stir until well mixed.
4. Add chicken; cook and stir until cooked
5. Add the water and stock; bring to a boil.
6. Reduce heat; simmer, cover for 10 minutes.
7. Add zucchini and mushrooms; cook and stir for about 5 minutes more to cook the vegetables.
8. Serve with a garnish of cilantro and basil.