Pepper Chicken with Stir-Fried Salad

Ingredients

• Chicken Breast150 g
• Broccoli1 cup (90 g)
• Carrot1/2 medium (30 g)
• Red Onion1/4 count (38 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Heat half the oil in a pan over high heat. Season with salt and pepper to taste.

2. 2

   Step 2

   Once heated, add the chicken and brown each side for 2 minutes.

3. 3

   Step 3

   Then lower the heat, cover and continue cooking for 6 more minutes. If necessary, add some water to prevent from drying.

4. 4

   Step 4

   Then heat water in a pot.

5. 5

   Step 5

   In the meantime, cut the broccoli into small florets. Peel and slice the carrot.

6. 6

   Step 6

   Once boiling, add the carrot with a pinch of salt.

7. 7

   Step 7

   Three minutes later, add the broccoli to the water.

8. 8

   Step 8

   After 3-4 minutes, everything should be well cooked. Remove and drain.

9. 9

   Step 9

   While you chop the onion, heat the remaining oil in a pan over medium heat.

10. 10

    Step 10

    Once heated, stir-fry the onion for 5 minutes with a pinch of salt until translucent.

11. 11

    Step 11

    Then add the broccoli with the carrot and stir-fry for 5 more minutes. Season to taste and remove from heat.

12. 12

    Step 12

    Serve the pepper chicken with stir-fried salad on a plate. If you want, you can add some lemon juice or a bit of soy sauce with ginger powder.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pepper Chicken with Stir-Fried Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.