Chicken in Tomato Sauce with Broccoli and Mushrooms

Ingredients

• Chicken150 g
• Broccoli1 cup (90 g)
• Mushrooms1 cup (70 g)
• Onion1/4 count (38 g)
• Tomato1 count (130 g)
• Oil2 teaspoon (7 ml)
• Peas2 tablespoon (28 g)
• Carrot1/4 medium (15 g)

Instructions

1. 1

   Step 1

   Place two pots filled with water over high heat until boiling.

2. 2

   Step 2

   Make a cross-shaped cut at the top of the tomato of approximately one finger deep.

3. 3

   Step 3

   Place the tomato in one of the pots with boiling water and boil for 5 minutes. Next, remove, drain and blend. Set aside.

4. 4

   Step 4

   In the other pot, place the carrot previously cut into strips together with the peas and boil for 6 minutes. Once done, remove, drain and set aside.

5. 5

   Step 5

   Cut the chicken into bite-sized pieces and season to taste. Separately, chop the onion, slice the mushrooms and chop the broccoli.

6. 6

   Step 6

   Heat half the oil in a pot over medium-high heat and once heated, add the chicken. Cook for 2 minutes per side and remove.

7. 7

   Step 7

   Next, heat the remaining oil and add the onion with a pinch of salt. Stir-fry for 5-7 minutes over medium heat.

8. 8

   Step 8

   Add the mushrooms together with the broccoli and mix. Add the blended tomato sauce together with the chicken, peas and carrots.

9. 9

   Step 9

   Season with salt and pepper to taste. Increase the heat to high and once boiling, cover, reduce the heat to the minimum and cook for 10 minutes.

10. 10

    Step 10

    If you wish, add red bell pepper slices at the end of the cooking time. Serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken in Tomato Sauce with Broccoli and Mushrooms can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.