Prep time: 10 MinutesCooking Time: 30 MinutesServes: 3 - 6All Plans Approved Ingredients 1 tablespoons olive oil, divided 600g, skinless chicken breasts, cut into 1-inch chunks Pink Himalayan sea salt and freshly ground black pepper 3 cloves garlic, minced 1 onion, diced 3 carrots, peeled and diced 2 stalks celery, diced 1/2 teaspoon dried thyme 1/4 teaspoon dried rosemary 4 cups chicken stock low sodium GF. 1 bay leaf 3 medium-sized zucchini, spiralized* 2 tablespoons freshly squeezed lemon juice 1 sprig rosemary 2 tablespoons chopped fresh parsley leaves Directions Heat 1/2 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. and add to the stockpot and cook until golden, about 2-3 minutes. Set aside. Add remaining 1/2 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and rosemary until fragrant, about 1 minute. Whisk in chicken stock, bay leaf and 2 cups water; bring to a boil. Stir in zucchini noodles and chicken; reduce heat and simmer until zucchini is tender, about 3-5 minutes. Stir in lemon juice; season with salt and pepper, to taste. Serve immediately, garnished with rosemary and parsley, if desired.