Chicken in Carrot Sauce and Rice

Ingredients

• Chicken Breast150 g
• Rice1 cup (200 g)
• Carrot1 medium (60 g)
• Onion1/4 count (38 g)
• Turmeric1 teaspoon (2 g)
• Milk1/2 cup (120 ml)
• Oil1 teaspoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need to have cooked rice.

2. 2

   Step 2

   Preheat a pan over medium-high heat. In the meantime, chop the onion and peel, grate or chop the carrot.

3. 3

   Step 3

   Once heated, add the oil, vegetables, salt and pepper. Stir-fry for 5 minutes over medium heat and stir occasionally.

4. 4

   Step 4

   Meanwhile, cut the chicken into small pieces and add in the pan with salt, pepper and turmeric o curry.

5. 5

   Step 5

   Brown on all sides for 3-4 minutes. Once browned, add the milk.

6. 6

   Step 6

   Continue cooking until the vegetables are tender and the chicken is done. Remove and set aside.

7. 7

   Step 7

   Blend the vegetables with the milk. Pour the sauce on the chicken.

8. 8

   Step 8

   Serve the chicken with the rice on a plate. If you wish, you can add parsley or oregano.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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