Chicken with Zucchini, Peas and Potatoes

Said it before, I’ll say it again. Eaing “healthy” does not have to be boring. Spices can really take a dish from a 0/10 to a 20/10 in a heartbeat ✌. You can replace the chicken here with extra firm tofu (recommend) or vegan chicken.

You can eat this with tortillas or roti if you wish!

Chicken with Zucchini, Peas and Potatoes

Cooking Method:Stove Cuisine:International Courses:Lunch, Dinner Recipe Keys: C chicken lunch dinner

Difficulty:BeginnerPrep time: 20 minutesCook time:1 hour Rest time: minutesTotal time:1 hour 20 minutesServings:3-4 servings Best Season:Suitable throughout the year

Ingredients

• 500g chicken breast
• 450g white zucchini
• 200g spanish onion
• 398ml canned peas
• 350g potatoes
• 2 tsp tumeric
• 1 tsp smoked paprika
• 1 cube chicken bouillon
• 1 tsp sea salt (to taste)
• 1/4 tsp black pepper
• American saffran (optional)
• 1-2 tbsp olive oil

Instructions

1. Start by finelly dicing the onion, and cook for a bit on medium-low heat with the oil, the spices and some water in a large pot.
2. Drain the peas and add to the rest.
3. Dice the chicken breast and the zucchini, and add to the pot.
4. Dice the tomatoes and add to the rest of the ingredients, then add half a cup of wateAdd enough water to just cover the veggies and the chicken.
5. Cover and let cook for 45min.
6. Peel and dice the potato. Add to the pot, combine with the rest, cover and let simmer for another 15min or until the potatoes have your desired consistency (I prefer them a bit firm).

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