Shredded Chicken with Sauteed Carrot and Zucchini

Ingredients

• Chicken Breast200 g
• Carrot1/2 medium (30 g)
• Zucchini1/2 count (100 g)
• Cilantro2 tablespoon (6 g)
• Cornstarch1 teaspoon (3 g)
• Garlic1/2 clove (2 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Place the chicken in a pot of boiling water and boil for 12-15 minutes. Once done, shred.

2. 2

   Step 2

   Simultaneously, peel the carrot and cut into thin strips. Do the same with the zucchini.

3. 3

   Step 3

   Place a pan over high heat. While heating, chop the garlic and cilantro.

4. 4

   Step 4

   Once heated, pour the oil and add the zucchini together with the carrot. Season with salt and pepper and stir-fry for 5 minutes over medium heat.

5. 5

   Step 5

   Add the shredded chicken and stir. Separately, dilute the cornstarch in a little water and add to the mixture.

6. 6

   Step 6

   Stir and leave for a few minutes until thickened.

7. 7

   Step 7

   Remove from heat and serve. Add salt and sprinkle with chopped cilantro.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Shredded Chicken with Sauteed Carrot and Zucchini can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.