Chicken Stew with Tortilla and Guacamole

Ingredients

• Chicken Breast120 g
• Broccoli1 cup (90 g)
• Carrot1 medium (60 g)
• Oil1 teaspoon (3 ml)
• Avocado1/2 cup (75 g)
• Onion1/4 count (38 g)
• Tomato1/2 count (65 g)
• Lemon Juice1 tablespoon (15 g)
• Corn Tortilla2 medium (60 g)

Instructions

1. 1

   Step 1

   While heating the oil in a pan, cut the chicken into bite-size pieces and season with salt and pepper.

2. 2

   Step 2

   Cook for about 5 minutes, stirring occasionally, until browned.

3. 3

   Step 3

   Meanwhile, cut the broccoli into small florets. Peel and dice the carrot.

4. 4

   Step 4

   Add to the pan, stir. Cover and cook over medium heat for 10 minutes.

5. 5

   Step 5

   Then add water or broth (half of the broccoli), season with salt and pepper. Cover again and continue cooking for 5 more minutes.

6. 6

   Step 6

   Separately, make the guacamole. Peel the avocado, cut into chunks and mash with a fork.

7. 7

   Step 7

   Chop the onion and tomato. You can add cilantro and jalapeno as desired.

8. 8

   Step 8

   Mix the avocado with the onion and tomato. Season with lemon juice and salt and pepper to taste.

9. 9

   Step 9

   Serve the chicken stew with guacamole and tortillas on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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