Servings: 2 · 12 min prep + 30-35 min cooking

Approximate nutrition per serving

416 kcal
Energy 43.8 g
Protein 45.3 g
Carbohydrate 7.9 g
Fat

Ingredients

Quantities are for the whole recipe.

  • 280 g skinless chicken breast, raw
  • 240 g frozen peas
  • 150 g carrot, trimmed
  • 200 g potatoes, peeled and raw
  • 80 g onion, peeled
  • 200 g canned tomatoes, crushed, no added oil
  • 10 g olive oil
  • 4 g fresh parsley

Water, salt and pepper.

Method

  1. Chop the onion, slice the carrot, dice the potato and cut the chicken into bite-sized pieces. Soften the onion in the oil for a few minutes.
  2. Add the chicken and cook briefly, then add carrot, potato and tomatoes. Pour in about 400 ml water, cover and simmer for 15-20 minutes.
  3. Add the frozen peas and cook for another 10-15 minutes, until the vegetables are tender and the chicken reaches 74°C. Add parsley, season and divide into two servings.

Allergens and labels: Check labels of canned ingredients.

Values are estimates per serving for the listed ingredients, including oil and any listed bread. Meat, rice and potatoes are weighed before cooking; cooked and drained foods are labelled explicitly. Products and moisture loss during cooking can affect the result. Pinches of seasoning and optional substitutions are not included. The cheese reference is reduced-fat cottage cheese. This is a meal idea, not a universal daily plan.

Calculation reference: CoFID 2021. The image is an AI illustration of a serving suggestion.

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