Chicken Pot Paleo

4 chicken breasts

3 celery stalks, diced

3 carrots, diced

1 onion, diced

1 zucchini, diced

1 tsp. dried thyme

1 tsp. poultry seasoning

Black pepper, to taste

1/4 cup chicken stock

Grill chicken breasts on indoor grill pan to brown each side, approx. 3 minutes each side. Transfer to baking sheet and bake at 350 degrees for 20 minutes. Remove from oven and shred chicken with a fork.

Stream extra virgin olive oil in the bottom of a medium pan (two turns of the pan). Add diced veggies and saute until tender. Add shredded chicken. Season with thyme, poultry seasoning and black pepper. Add chicken stock. Simmer 5-10 minutes. Serve in bowls.

Enjoy!