Chicken Stew with Cauliflower, Potato and Carrot

Ingredients

• Chicken Breast150 g
• Potato1 medium (180 g)
• Cauliflower1 cup (110 g)
• Carrot1/2 medium (30 g)
• Garlic1 clove (3 g)
• Onion1/4 count (38 g)
• Paprika1/2 teaspoon (2 g)
• Oil2 teaspoon (10 ml)

Instructions

1. 1

   Step 1

   Heat a pot over high heat. Meanwhile, chop the garlic and onion.

2. 2

   Step 2

   Once heated, add half of the oil with garlic, onion and a pinch of salt. Cook for 3-5 minutes over medium heat.

3. 3

   Step 3

   Meanwhile, cut the chicken into medium pieces and add to the pot. Stir-fry the chicken together with the onion for a few minutes until brown on all sides.

4. 4

   Step 4

   At the same time, peel and cut the potato together with the carrot and cut the cauliflower into small florets.

5. 5

   Step 5

   Add the potato, carrot and cauliflower to the pot and stir-fry for 2-3 minutes. Season with paprika, the remaining oil, salt and pepper to taste.

6. 6

   Step 6

   Next, add a little water or broth and cover.

7. 7

   Step 7

   Cook for 8-10 minutes and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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