Chicken Stew with Carrot, Zucchini and Almonds

Ingredients

• Chicken Breast150 g
• Carrot1 medium (60 g)
• Zucchini1/2 count (100 g)
• Almond2 tablespoon (28 g)
• Onion1/4 count (38 g)
• Vegetable Broth1/2 cup (120 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Chop the onion and cut the carrot with the zucchini into small pieces.

2. 2

   Step 2

   Cut the chicken into bites.

3. 3

   Step 3

   Preheat the oil in a pot over medium heat.

4. 4

   Step 4

   Once heated, add the onion, carrot and zucchini with a pinch of salt. Fry lightly for 5 minutes.

5. 5

   Step 5

   Once the onion gets translucent, add the chicken with the corn and cook for 5 more minutes. Then add the broth or water.

6. 6

   Step 6

   Add salt and pepper to taste, increase the heat and let the liquid reduce.

7. 7

   Step 7

   The chicken should be cooked and ready to serve by now.

8. 8

   Step 8

   Garnish with some almonds.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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