Chicken with Cauliflower, Bell Pepper and Carrot Sauté

Ingredients

• Chicken Breast200 g
• Onion1/4 count (38 g)
• Cauliflower1 cup (110 g)
• Carrot1/2 medium (30 g)
• Olive Oil2 teaspoon (10 ml)
• Bell Pepper1/2 count (60 g)

Instructions

1. 1

   Step 1

   Heat half of the oil in a pan over medium-high heat. Salt and pepper the chicken.

2. 2

   Step 2

   Once heated, add the chicken and cook for 4-6 minutes per side. Once done, remove and set aside.

3. 3

   Step 3

   At the same time, preheat a pan over medium-high heat. Cut the cauliflower into small florets.

4. 4

   Step 4

   Chop the onion and cut the bell pepper and carrot into strips.

5. 5

   Step 5

   When the pan is hot, add the remaining oil with the onion and lower to medium heat.

6. 6

   Step 6

   Stir-fry for 5 minutes until the onion take a transparent color and add the remaining vegetables.

7. 7

   Step 7

   Stir-fry for 6-8 minutes and stir occasionally. If it is not tender after the time has elapsed, cover and continue cooking for a few more minutes.

8. 8

   Step 8

   Optional: You can stir-fry the vegetables with a pinch of paprika.

9. 9

   Step 9

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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