Chicken with Zucchini Stew and Peas with Rice

Ingredients

• Chicken Breast120 g
• Rice1/2 cup (100 g)
• Peas1/4 cup (50 g)
• Zucchini1/2 count (100 g)
• Onion1/4 count (38 g)
• Cornstarch1/2 tablespoon (5 g)
• Egg1 count (55 g)
• Garlic1/2 clove (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

   Put the peas with a pinch of salt in a pot with boiling water and let boil for 6 minutes. Remove and drain.

3. 3

   Step 3

   At the same time, heat half the olive oil, cut the chicken into bites and add salt and pepper.

4. 4

   Step 4

   Once heated, add the chicken and cook for 2-4 minutes.

5. 5

   Step 5

   Chop the onion and add to the pan. Stir-fry for 5 minutes with the chicken.

6. 6

   Step 6

   Slice the zucchini and cut the bell pepper into small pieces. Add.

7. 7

   Step 7

   Next, mix the cornstarch with 1 or 2 water tablespoons and add.

8. 8

   Step 8

   Season with garlic paste or powder, salt and pepper and cook over low heat for some minutes until thickened. Set aside.

9. 9

   Step 9

   Heat the remaining oil in another pan.

10. 10

    Step 10

    Crack the egg into a bowl, add salt and pepper and whisk. Add to the heated pan.

11. 11

    Step 11

    After 30 seconds, stir constantly using a slotted spoon until it sets. This will take 3-5 minutes.

12. 12

    Step 12

    MIx the cooked rice with the peas and scrambled egg. Add salt and pepper to taste.

13. 13

    Step 13

    Serve the chicken stew with the zucchini, peas and eggs on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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