Chicken Stew with Spinach, Zucchini and Rice

Ingredients

• Chicken Breast150 g
• Rice1/2 cup (100 g)
• Spinach1 cup (30 g)
• Zucchini1/4 count (50 g)
• Onion1/4 count (38 g)
• Garlic1 clove (3 g)
• Tomato1/2 count (65 g)
• Cumin1/3 teaspoon (1 g)
• Oil2 teaspoon (7 ml)
• Paprika1/2 teaspoon (2 g)

Instructions

1. 1

   Step 1

   Heat a pot over high heat. In the meantime, cut the chicken into bites and season with a pinch of salt.

2. 2

   Step 2

   Once heated, add half the oil and the chicken breast.

3. 3

   Step 3

   Cook for about 4-5 minutes or until browned.

4. 4

   Step 4

   Chop the onion and garlic and add to the pot with the remaining oil. Stir-fry with the chicken for 5 minutes.

5. 5

   Step 5

   Then slice the tomato and zucchini. Add to the previous mixture and season with cumin, paprika and salt and pepper to taste.

6. 6

   Step 6

   Add water or broth (double of the rice amount) to the rice. Once boiling, lower the heat to medium-low heat.

7. 7

   Step 7

   Cook for 15-20 minutes until cooked. Two minutes before finishing, add the spinach leaves and stir.

8. 8

   Step 8

   Remove, season to taste and serve the stew hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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