Chicken Stew with Cauliflower, Corn and Avocado

Ingredients

• Chicken Breast200 g
• Garlic1 clove (3 g)
• Tomato1 count (130 g)
• Cauliflower1 cup (110 g)
• Yellow Corn1/2 count (125 g)
• Onion1/4 count (38 g)
• Oil1 teaspoon (5 ml)
• Avocado1/4 count (60 g)

Instructions

1. 1

   Step 1

   Shell the corn and place in a pot filled with boiling water. Boil for 12 minutes, remove and drain.

2. 2

   Step 2

   Cut the cauliflower into small florets and chop the onion, tomato and garlic. Cut the chicken into small pieces.

3. 3

   Step 3

   Place a pot over medium-high heat. Once heated, add the oil, chicken, onion and tomato.

4. 4

   Step 4

   Salt and pepper and stir-fry for 5 minutes over medium heat.

5. 5

   Step 5

   Cover and cook for 3 more minutes. Add the cauliflower, mix well and cover again.

6. 6

   Step 6

   Cook for 3-5 more minutes.

7. 7

   Step 7

   Once done, add the corn and adjust seasoning. Remove from heat.

8. 8

   Step 8

   Peel and cut the avocado into pieces.

9. 9

   Step 9

   Serve the chicken stew with cauliflower, corn and avocado.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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