Chicken with Carrot, Rosemary and Scallion

Ingredients

• Chicken Breast200 g
• Carrot1/2 medium (30 g)
• Rosemary1 teaspoon (2 g)
• Scallion2 tablespoon (10 g)
• Garlic1 clove (3 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Preheat a pan. While heating, cut the chicken into bite-sized pieces and season with salt and pepper to taste.

2. 2

   Step 2

   Pour in the oil and cook the chicken along with the chopped garlic until browned for approximately 4 minutes per side.

3. 3

   Step 3

   Meanwhile, peel and slice the carrot with the mandoline slicer.

4. 4

   Step 4

   Add to the mixture with a little water so that it does not dry out and cook for 7 more minutes.

5. 5

   Step 5

   Season with rosemary and salt and pepper to taste.

6. 6

   Step 6

   Remove from heat and serve. Sprinkle with chopped scallions (white part).

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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