Vegetable Stew with Shredded Chicken
This dish combines the wholesome goodness of mixed vegetable stew with the protein-packed shredded chicken. It's a comforting, nutritious meal that is high in fiber, vitamins, and protein. The mixed vegetable stew provides a light, flavorful base, while the shredded chicken adds texture and substance. It can be served as a hearty lunch or dinner option.
Nutrition Facts
Per serving
Energy
143 kcal
Protein
13 g
Carbs
11 g
Fat
7 g
Fiber
3 g
Ingredients
Mix Vegetable Stew
2 cup (500g)
Chicken, poultry, breast, skinless
100 gms (100g)
Common salt
0.5 tsp (2.5g)
Instructions
Preparation
Mixed Vegetable Stew
-Heat oil in a pressure cooker, sauté garlic & onion 2–3 mins.
-Add carrots, beans, zucchini, cauliflower, tomatoes, salt, pepper, and thyme.
-Pour in water, close lid, cook 2–3 whistles (6–8 mins).
-Let pressure release naturally, keep aside.
Shredded Chicken
-Boil chicken breast in salted water for 20–25 mins until cooked.
-Drain and let cool slightly.
-Shred with two forks or by hand.
Cooking Steps
Place a portion of mixed vegetable stew in a bowl.
Top with shredded chicken.
Mix gently.
Serve hot.