The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Chicken Stew with Brown Rice
Per Serving:
225 g stewed chicken (chicken cooked with onions, celery and green beans)
3/4 c cooked brown rice
100 g veggies (cauliflower, onions, carrots)
Equipment needed: 1 sheet pan, 1 pot large enough for veggies and chicken mixture
Preheat oven to 425. Once hot, add your veggies. Set a timer for 15 minutes. 1 serving may cook in a shorter amount of time than larger servings. Check veggies after 12 minutes if you have smaller servings.
When your timer goes off for the veggies, remove them from the oven and add to the chicken mixture. Simmer everything together until the chicken has been warmed completely and veggies are tender. If you prefer your stew to have more of a gravy consistency, you can add 1-2 T of flour per serving. You can mix flour with a little bit of water before adding to the veggie/chicken mixture, this will make sure there are not lumps in the stew. Personally I prefer the liquid to be a little bit thinner, especially on warmer days, but if you like gravy, the flour will make the mixture thicker.
While your veggies are cooking in the oven, place the chicken mixture in a pot and add 1/4c- 1/2 c water per serving, depending the consistency you like for the stew.
Rice is fully cooked and just needs to be warmed. Once everything is warmed you can plate up and enjoy. From start to finish this dinner takes roughly 20 minutes. Enjoy!
