Chicken Stir-Fry with Bell Pepper, Tomato, Rice and Cassava

Ingredients

• Chicken Breast200 g
• Tomato1 count (130 g)
• Rice3/4 cup (150 g)
• Cassava1/2 cup (100 g)
• Paprika1/2 teaspoon (2 g)
• Oil1 tablespoon (10 ml)
• Bell Pepper1/2 count (60 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Heat a pot with water and salt. In the meantime, peel and slice the cassava.

3. 3

   Step 3

   Once boiling, add the cassava and let boil for 15-20 minutes over medium heat. Once tender, remove and drain.

4. 4

   Step 4

   In the meantime, make a cross cut at the top of the tomato of only a finger deep.

5. 5

   Step 5

   Put the tomato and remaining oil in a pot with boiling water and let boil for 5 minutes.

6. 6

   Step 6

   After that time, remove, blend and set aside. If you want, you can set some tomato pieces aside.

7. 7

   Step 7

   Heat the oil in a pan over high heat. Cut the chicken into strips and add salt and pepper to taste.

8. 8

   Step 8

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

9. 9

   Step 9

   In the meantime, cut the bell pepper into strips and add to the pan. You can use red or green bell pepper as you wish.

10. 10

    Step 10

    Saute for 5 minutes and add the tomato sauce and paprika. Add salt and pepper and cook until cooked as desired.

11. 11

    Step 11

    Serve the chicken sauté with bell pepper, tomato, rice and cassava.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken Stir-Fry with Bell Pepper, Tomato, Rice and Cassava can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.