Chicken Stew with Asparagus and Rice

Ingredients

• Chicken Breast150 g
• Rice1 cup (200 g)
• Carrot1/2 medium (30 g)
• Red Bell Pepper1/4 count (30 g)
• Onion1/4 count (38 g)
• Garlic1 clove (3 g)
• Asparagus1/4 cup (35 g)
• Paprika1/2 teaspoon (2 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Place a pot over high heat. Meanwhile, cut the chicken into strips and season with a pinch of salt.

3. 3

   Step 3

   Once heated, add half of the oil and the chicken breast.

4. 4

   Step 4

   Cook for approximately 4-5 minutes or until browned.

5. 5

   Step 5

   Meanwhile, chop the onion with the garlic and cut the bell pepper into small pieces.

6. 6

   Step 6

   Add to the pot with the remaining oil. Stir-fry together with the chicken for 5 minutes.

7. 7

   Step 7

   Peel and cut the carrot into thin slices. Stir in.

8. 8

   Step 8

   Add the broth and once it boils, add the asparagus (previously cut off the woody ends).

9. 9

   Step 9

   Cover and cook for 5 minutes. Season with paprika and salt and pepper to taste.

10. 10

    Step 10

    Once the vegetables are tender, remove from the heat and serve with the rice.

11. 11

    Step 11

    Serve with tomatoes and fresh lettuce.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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