Ingredients

• 150 g cooked chicken breast — finely shredded or chopped
• 120 g cooked quinoa — plain, cooled
• 120 g plain greek yogurt (2% or 5%) — room temperature
• 250 ml low-sodium chicken broth — warm
• 40 g carrot — very finely grated
• 40 g zucchini — very finely grated, excess moisture squeezed out
• 5 g olive oil — none optional
• 2 g fine sea salt — or to taste optional

Instructions

1. In a small pot, add the low-sodium chicken broth and warm it over low heat until just steaming, not boiling, to keep aromas mild.
2. Stir in the finely grated carrot and zucchini and simmer gently for 3–4 minutes until very soft, keeping the heat low to avoid strong smells.
3. Add the cooked quinoa and shredded chicken to the pot, stirring gently and cooking for another 3–4 minutes until everything is warmed through and the mixture is thick but spoonable.
4. Remove the pot from the heat and let cool for 3–5 minutes until warm, not hot, then stir in the Greek yogurt until creamy; thin with a splash of extra broth or water if you prefer a more sippable texture.
5. Taste and add fine sea salt if desired, plus the olive oil for extra calories if you can tolerate it, stirring well to combine.
6. Serve in small bowls or mugs; eat slowly with a spoon or sip, pausing as needed to stay comfortable.