Chicken Stew with Carrot and Rice

Ingredients

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

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Heat the oil in a pot over high heat. In the meantime, add salt and pepper to the chicken.

3. 3

   Step 3

   Once heated, add the chicken and brown both sides. This will take about 5 minutes.

4. 4

   Step 4

   In the meantime, peel and grate the carrot. Chop the onion.

5. 5

   Step 5

   Add the vegetables to the pot and cook with the chicken while stirring from time to time.

6. 6

   Step 6

   Lower the heat, cover and cook for about 10-15 minutes. Optional: add a bay leaf.

7. 7

   Step 7

   If necessary, add some water or broth to prevent from drying.

8. 8

   Step 8

   Once well cooked, remove and serve with the rice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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