Chicken Stew with Potatoes and Carrot

Ingredients

• Chicken Breast200 g
• Potato1 medium (180 g)
• Carrot1 medium (60 g)
• Oil1 tablespoon (10 ml)
• Paprika1/2 teaspoon (2 g)
• Black Olives4 count (20 g)
• Olive Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Peel the potato with the carrot. Slice the carrot and cut the potato into pieces.

2. 2

   Step 2

   Then cut the bell pepper into strips and chicken into pieces.

3. 3

   Step 3

   Heat half the oil in a pot and, once heated, add the chicken, salt and pepper and paprika.

4. 4

   Step 4

   Cook each side over medium heat for 2 minutes and remove. Then pour the remaining oil, spread and add the bell pepper with the carrot.

5. 5

   Step 5

   Add salt and pepper to taste and stir-fry fro 3-5 minutes over medium heat.

6. 6

   Step 6

   Then add the potatoes, some water and, once boiling, cover and let cook for 8 minutes.

7. 7

   Step 7

   Add the chicken, mix well, cover again and let cook for 5 more minutes until the potato is soft. Turn off.

8. 8

   Step 8

   Season to taste and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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