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  • 2 tablespoons olive oil
  • 1 small white onion, diced
  • 1 tablespoon fresh garlic, minced
  • 1lb Rotisserie chicken meat, pulled apart (and skin removed)
  • 1 can (15oz) garbanzo (chickpeas), drained
  • 1 zucchini, chopped
  • 1/2 cup pitted Kalamata olives (OPTIONAL)
  • 1 1/2 tablespoons The Fit Cook LAND blend (OR your choice of dried herbs)
  • 1 can (14.5oz) diced tomato
  • 4 tablespoons tomato paste
  • 4 cups no salt added chicken broth (OR vegetable broth OR water)
  • 2 Bay leaves
  • sea salt & pepper  to taste
  • fresh lemon juice


  1. Set a pot on medium heat.  Once hot, add oil, onions and garlic.  Cook for 3 minutes to flavor the oil and gently brown the onion.  Add the chicken, chickpeas, zucchini, olives and the spices.  Mix everything together for 1 – 3 minutes, ensuring the food is covered in the spices/herbs.
  2. Add diced tomato, broth and tomato paste.  Increase the heat to bring to a light simmer.  Once it begins to simmer, add the Bay leaves, reduce the heat and cover and cook for at least 20 minutes.  Once finished, season to taste with sea salt & pepper and fresh lemon juice.

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