How to Make a Delicious Chicken Pho, According to a Nutritionist
Every other week, Los Angeles–based certified holistic nutritionist, wellness expert, and health coach Kelly LeVeque of Be Well by Kelly brings us a new installment in her #FabFourin15 series. Quick and easy #FabFourin15 meals turn off hunger hormones, squelch inflammation, and provide the body with the perfect complete meal of essential nutrients. The Fab Four are protein to up collagen, muscle tone, and metabolism; fat to benefit hormones, skin, and cellular health; fiber for gut microbiome and detoxification; and greens for phytonutrients.
Chicken phở is my favorite weeknight recipe when I don’t want or have time to cook. It nourishes the soul and calms hunger hormones with my Fab Four: protein, fat, fiber, and greens. Using bone broth on a regular basis can improve gut health by providing collagen and the amino acids proline, glutamine, and arginine. The healthy fat found in bone broth helps the body absorb fat-soluble vitamins that are needed for cell function. Add as many vegetables as you like, but remember: The greener, the better!
Watch the video below for a look at how to make the recipe.
For the “noodles”:
1 zucchini, zoodled
1 squash, zoodled
2 small bok choy
1/4 cup sprouts
1 rotisserie chicken
For the broth:
1 tbsp. ginger, minced
1 tbsp. garlic, minced
1 tbsp. fish sauce
1 qt. chicken bone broth
1 tbsp. algae oil
Sauté ginger, garlic, and oil until fragrant. Add broth and fish sauce. Boil for 2 to 3 minutes. In a shallow bowl, layer veggies and top with shredded chicken; then top with broth. Garnish with cilantro, basil, and red pepper flakes to taste.
Join us in two weeks for another installment of the #FabFourin15, where LeVeque shows us how to make the nutritionist-approved version of shrimp tacos.