Chicken and Carrot Stew

Ingredients

• Chicken Breast200 g
• Carrot1 medium (60 g)
• Tomato1 count (130 g)
• Garlic1 clove (3 g)
• Onion1/4 count (38 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Peel the garlic and make a cross-shaped cut at the top of the tomato of approximately one finger deep.

2. 2

   Step 2

   Place the tomato and garlic in a pot with boiling water and boil for 5 minutes.

3. 3

   Step 3

   Next, remove, blend and set aside. If you wish, you can set aside a few pieces of tomato for a different consistency.

4. 4

   Step 4

   Chop the onion, peel and slice the carrot and cut the chicken into bite-size pieces and season with salt and pepper.

5. 5

   Step 5

   Simultaneously, heat the oil in a pan over high heat. Once heated, add the onion and a pinch of salt and stir-fry for 3-5 minutes over medium heat.

6. 6

   Step 6

   Then add the chicken and brown on all sides. This will take 3-4 minutes.

7. 7

   Step 7

   Add the carrot and tomato and continue cooking for 5-6 more minutes. If you wish, you can add bay leaves or basil.

8. 8

   Step 8

   Remove from heat and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken and Carrot Stew can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.