Oregano Chicken with Bell Peppers, Carrots and Zucchini

Ingredients

• Chicken Breast200 g
• Onion1/4 count (38 g)
• Garlic1 clove (3 g)
• Paprika10 teaspoon (30 g)
• Carrot1/2 medium (30 g)
• Zucchini1/4 count (50 g)
• Oregano1/2 tablespoon (2 g)
• Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   Place a pot over medium heat. While heating, cut the chicken into bite-sized pieces, season with salt, pepper and oregano.

2. 2

   Step 2

   Once heated, pour in half of the oil and add the chicken. Stir and cook 4-5 minutes. Remove and set aside.

3. 3

   Step 3

   Chop the onion and garlic. Peel the carrot and dice it together with the bell pepper and zucchini.

4. 4

   Step 4

   Add the rest of the oil and stir-fry the onion with the garlic and a pinch of salt for 5 minutes.

5. 5

   Step 5

   Then add the bell pepper, zucchini and carrot. Add salt and pepper to taste and season with paprika.

6. 6

   Step 6

   Add the chicken again. If you wish, you can add a little broth or water and wait until it reaches boiling point.

7. 7

   Step 7

   Lower the heat, cover and continue cooking for 6-8 minutes.

8. 8

   Step 8

   Once the vegetables are tender, remove from heat and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Oregano Chicken with Bell Peppers, Carrots and Zucchini can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.