Shredded Chicken with Sauteed Carrot and Zucchini

Ingredients

• Turkey150 g
• Thyme1/4 tablespoon (1 g)
• Garlic1/2 clove (2 g)
• Potato1 medium (180 g)
• Butter1/2 tablespoon (15 g)
• Milk2 tablespoon (30 ml)
• Oil1 teaspoon (3 ml)

Instructions

1. 1

   Step 1

   For the marinade: Chop the garlic and mix with the oil and thyme. Season with salt and pepper.

2. 2

   Step 2

   Dice the beef and mix with the marinade. Let stand for a few minutes.

3. 3

   Step 3

   Place a pot filled with water over high heat. While boiling, peel and dice the potato.

4. 4

   Step 4

   Once the water comes to a boil, add the potatoes and a pinch of salt. Let boil for 12 minutes. Remove, drain and set aside.

5. 5

   Step 5

   Separately, heat the griddle pan over high heat and once heated, add the turkey.

6. 6

   Step 6

   Reduce heat to medium and cook for approximately 4-5 minutes on each side or until browned on both sides.

7. 7

   Step 7

   Once the potato is done, mix with the milk and butter. Mash until creamy. Season with salt and pepper.

8. 8

   Step 8

   Place the turkey with thyme and the mashed potatoes on a plate. Serve hot.

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.