2tspBragg's sprinkle seasoningor Italian Seasoning
Juice from 1 lemon
1lemon for garnishsliced
¼cupchopped fresh parsley
For Shredded Chicken:
Sprinkle chicken with olive oil, lemon pepper and salt Bake in a 350 degree oven for 25-30 minutes until cooked through. Internal temp should reach 165 degrees. Allow to cool and then shred.
In a large Dutch oven add olive oil, onion. carrots, celery, turmeric, black pepper and salt.. Sauté veggies over med/high heat 5-6 min, stirring occasionally, until Onions are translucent and softened.. Add Garlic and sauté 1 minute.
Next, add in zucchini and squash. Stir to combine and then pour in chicken broth. Bring the mixture to a boil, then reduce heat and simmer, covered for 20 minutes.
Finally, add in the shredded lemon pepper chicken and lemon juice. Stir to combine. Serve immediately and garnish with parsley and lemon slices, if desired.
**Make it vegetarian by subbing chicken broth for veggie broth and the chicken breast for two cans of your favorite white beans or chickpeas**