Chicken Fab Pho

Recipes
Chicken Fab Pho

This Chicken Fab Pho is the most delicious way to repurpose a store-bought rotisserie chicken in less than 15 minutes. Be Well Tip: Go for a store-bought rotisserie chicken that’s organic and not heavily spiced so you can add your own flavor!

Spicy garlic and ginger combine with the rich and subtly sweet coconut aminos to give this dish a deep flavor profile. Packed with produce – zucchini, squash, bok choy and bean sprouts – it packs a punch in micronutrient content, too. I always add fresh herbs on top whenever possible because they elevate the taste while containing powerful medicinal properties. Most herbs are beneficial for detoxification, fighting inflammation, and protective against certain degenerative diseases.

This Chicken Fab Pho is a complete Fab Four meal, containing protein, fat, fiber and greens. This means it’ll balance your blood sugar, calm your hunger hormones, and leave you feeling full and energized for hours.

Let’s see how it breaks down:

  • Protein: chicken, chicken bone broth
  • Fat: coconut oil
  • Fiber and Greens: zucchini, squash, bok choy, bean sprouts, cilantro, basil

Once you learn to balance your blood sugar with the power of the Fab Four, you can ditch dieting, restore your metabolic health, and feel your best! I walk you through the science and how-to behind the Fab Four in my video course The Fab Four Fundamentals.

Finally, if you want to grab my healthy pantry staples (like coconut aminos, bone broth or coconut oil), Thrive Market will save you money and ship it right to your door!
    • Prep Time

      5 minutes

    • Total Time

      15 minutes

    • Servings

      4 servings

    • Freezer Friendly

      No

    Ingredients

    • 1 store-bought rotisserie chicken, meat shredded
    • 2 quarts chicken bone broth
    • 1 tablespoon coconut oil
    • 2 tablespoons minced fresh ginger
    • 2 tablespoons minced garlic
    • 2 tablespoons coconut aminos
    • 2 zucchinis, zoodled
    • 2 summer squash, zoodled
    • 4 small bok choy
    • 1/2 cup bean sprouts
    • Fresh cilantro, for topping
    • Fresh basil, for topping
    • Red pepper flakes, to taste

    Directions

    1. In a medium saucepan, heat oil over medium heat. Add ginger and garlic and sauté until fragrant, 1 to 2 minutes.
    2. Add the broth and coconut aminos, bring to a boil and cook for 2 to 3 minutes, or until heated through.
    3. In serving bowls, layer the fresh veggies and top with 4-6 oz shredded chicken. Pour hot broth over top.
    4. Top with cilantro, basil, and red pepper flakes. Serve warm.