Chicken Stew with Pumpkin, Green Bean and Cucumber Salad and Rice

Ingredients

• Chicken Breast150 g
• Pumpkin1 cup (160 g)
• Rice1/2 cup (100 g)
• Onion1/4 count (38 g)
• Tomato1/2 count (65 g)
• Cucumber1/2 cup (60 g)
• Green Beans1/2 cup (50 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Heat half of the oil in a pot over high heat. Cut the chicken into bites and season with salt and pepper.

3. 3

   Step 3

   Once heated, add the chicken and brown on all sides. This will take 3-4 minutes

4. 4

   Step 4

   Meanwhile, chop the onion and tomato.

5. 5

   Step 5

   When the chicken is browned, lower to medium heat and add the remaining oil together with the onion, tomato, salt and pepper to taste. Stir-fry for 3-5 minutes.

6. 6

   Step 6

   At the same time, peel and dice the pumpkin. Add the pumpkin in the pot with more water or broth if required. If you wish you can add chili or bay leaves.

7. 7

   Step 7

   Once boiling, cover the pot, lower to low heat and continue cooking for 10 minutes until the pumpkin will be tender. Set aside.

8. 8

   Step 8

   Next, boil the green beans for 6 minutes and drain. Then, peel and cut the cucumber.

9. 9

   Step 9

   Mix the green beans with the cucumber and season with lemon juice, salt and pepper to taste.

10. 10

    Step 10

    Serve the chicken stew with the salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken Stew with Pumpkin, Green Bean and Cucumber Salad and Rice can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.