Stir-Fried Chicken with Potatoes, Carrot and Mushrooms

Ingredients

• Chicken Breast150 g
• Potato1 medium (180 g)
• Carrot1/2 medium (30 g)
• Mushrooms1/2 cup (35 g)
• Garlic1 clove (3 g)
• Parsley1 tablespoon (4 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Place a pot with water and a pinch of salt over high heat.

2. 2

   Step 2

   While boiling, peel and cut the potato and carrot into similar sized pieces. If you wish, you can cut the carrot into sticks.

3. 3

   Step 3

   Once the water comes to a boil, add the potato. Let it boil for 8-10 minutes until soft but not falling apart.

4. 4

   Step 4

   When 5-6 minutes are left, add the carrot. Remove and drain.

5. 5

   Step 5

   Simultaneously, heat half of the oil in a pan or grill over medium heat. While heating, cut the chicken into bite-size pieces and season with salt and pepper.

6. 6

   Step 6

   Once heated, add the chicken and brown on both sides. This will take 3-4 minutes.

7. 7

   Step 7

   Meanwhile, chop the garlic and quarter the mushrooms.

8. 8

   Step 8

   Add the rest of the oil to the pan and add the mushrooms to the chicken for 4-5 minutes.

9. 9

   Step 9

   Then add the cooked potato and carrot. Season to taste with salt and pepper and leave for a few minutes to brown.

10. 10

    Step 10

    Remove from heat, sprinkle with chopped parsley and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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