Zucchini & Baby Corn Bowl

Servings: 1


  • 100 g Zucchini, spiraled (1 small zucchini)
  • 50 g Sweet Orange Pepper, sliced
  • 40 g Shallots, sliced
  • 125 g Baby Bok Choy
  • 8.2 oz Organic Chicken Bone Broth (1 small container)
  • 130 g Baby Corn (half a can)
  • 1/4 tbsp Extra Virgin Olive Oil
  • 1/4 tbsp Unsalted Butter
  • 1/2 tsp Sriracha
  • Dash of Pepper
  • Dash of Salt


  1. Heat a large saute pan over medium heat, add olive oil and butter to the pan. Place peppers, shallots, and corn in the pan. Cook for approximately 3 minutes.
  2. Add the chicken broth to the pan and turn heat up to high, bring the broth to a boil. Then add bok choy and reduce heat to low, cover and cook for 4 minutes.
  3. Remove lid from pan and add spiraled zucchini.
  4. Drizzle in the sriracha, sprinkle with salt and pepper, and cook tossing continuously for 2 more minutes.
  5. Serve in a bowl, pouring the sauce over top of mixture. Serve with your favorite white fish or chicken.

Kcals 221 g / 12.9 g P / 27.1 g C / 6.6g F