Chicken, Carrot and Pea Stew with Rice

Ingredients

• Chicken Breast150 g
• Carrot1/2 medium (30 g)
• Peas1/4 cup (50 g)
• Onion1/4 count (38 g)
• Milk1/3 cup (79 ml)
• Rice3/4 cup (150 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Chop the onion, dice the carrot and cut the chicken into pieces. Heat a pot over high heat.

3. 3

   Step 3

   Once heated, add the onion with the carrot and a pinch of salt. Stir-fry for 3-5 minutes over medium heat until the onion is translucent.

4. 4

   Step 4

   Then, add the chicken, mix well and cook for 5 more minutes while stirring from time to time.

5. 5

   Step 5

   Add the peas, milk and cover. Let boil for 6 minutes until the vegetables are soft.

6. 6

   Step 6

   Serve the chicken stew with the rice. Optional: Add some chopped parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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