A healthy load of fiber and protein.
- A carrot, cut into diagonal rings.
- Two radishes, cut into diagonal rings. Finely dice the leaves and keep aside.
- One red or yellow bell pepper. Cut into small pieces.
- A chicken breast. Cut into a little bigger than bite sized pieces.
- Salt and Pepper.
Sprinkle the salt and pepper on chicken. Leave it for at least 15-20 minutes.
Heat butter. Spread out the carrot and radish rings. Let them brown a bit. Carrots will actually get brighter in color. Add the chicken. Spread it out. Cook covered on low heat for about 6-7 minutes.
Open. Use your spatula to break the chicken pieces. This will also let you know if its cooked. A little pink in the middle is expected. Sprinkle some salt and pepper.
Add the bell pepper and the radish leaves.
Mix well. Serve when chicken is fully cooked. Take care that you don’t overcook it.