Chicken Breast Stew

Name: Chicken Breast Stew
Total time: 30 min
Yield: 511.8 g
Ingredients: Chicken Breast (raw) 115 g; Salt (Sea Salt) 0.3 g; Red Crab Soy Sauce 5 ml; Low Sodium Fermented Kelp Soy Sauce 5 ml; Garlic (raw) 6 g; Korean Radish (raw) 100 g; Chia Seeds 8 g; Perilla Seeds (dried) 8 g; King Oyster Mushroom (cooked) 99 g; Onion (raw) 50 g; Barley (Hulled Barley), Boiled 40 g; Lentils (Brown, dried) 40 g; Boiled Broccoli 33 g; Olivitalia Extra Virgin Olive Oil 2.5 ml

Cook 30 min 504 kcal

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Ingredients

Main ingredients

Chicken Breast (raw) 115 g
Salt (Sea Salt) 0.3 g
Red Crab Soy Sauce 5 ml
Low Sodium Fermented Kelp Soy Sauce 5 ml
Garlic (raw) 6 g
Korean Radish (raw) 100 g
Chia Seeds 8 g
Perilla Seeds (dried) 8 g
King Oyster Mushroom (cooked) 99 g
Onion (raw) 50 g
Barley (Hulled Barley), Boiled 40 g
Lentils (Brown, dried) 40 g
Boiled Broccoli 33 g
Olivitalia Extra Virgin Olive Oil 2.5 ml

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 64.46 g 48%

Protein 46.52 g 35%

Fat 10.27 g 17%

Serving size 511.8g

Cooking steps

1

Cut the chicken breast into bite-sized pieces.
2

Dice the onion, carrot, and potato.
3

Heat olive oil in a pan and sauté the chicken breast.
4

Once the outside of the chicken is cooked, add the vegetables and stir-fry.
5

Add water and tomato sauce and bring to a boil.
6

Season with salt and pepper.
7

Simmer over medium heat until the vegetables are cooked through.
8

Serve the finished stew in a bowl.

Chicken Breast Stew

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