Chicken Stew with Corn, Green Beans, Carrot and Tomato

Ingredients

• Chicken Breast150 g
• Corn1/4 count (63 g)
• Green Beans3/4 cup (75 g)
• Carrot1/2 medium (30 g)
• Tomato1/2 count (65 g)
• Garlic1 clove (3 g)
• Vegetable Broth1/2 cup (120 g)
• Oregano1/4 tablespoon (1 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Shell the corn, chop the garlic and cut the vegetables (carrot, green beans and tomato). Cut the chicken into pieces.

2. 2

   Step 2

   Heat a pot over high heat. Once heated, pour the oil, add the chicken with all the vegetables and the corn.

3. 3

   Step 3

   Stir-fry for 8 minutes over medium heat while stirring from time to time.

4. 4

   Step 4

   Then, add salt and pepper, oregano and mix well. Pour the broth, cover and let cook for 10 minutes while stirring from time to time.

5. 5

   Step 5

   Remove from heat and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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