Chicken Potato Lunch Box

Ingredients:

• 1 lb boneless, skinless chicken breast, diced
• 4 medium-sized potatoes, peeled and cubed
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup mixed vegetables (carrots, peas, corn)
• 2 tablespoons olive oil
• 1 teaspoon dried herbs (thyme, rosemary)
• Salt and black pepper to taste
• Optional: lemon wedges for serving

Steps:

1. Sauté Chicken: In a pan, heat olive oil over medium heat. Sauté diced chicken until browned and cooked through. Remove from the pan and set aside.
2. Cook Potatoes: In the same pan, add a bit more oil if needed. Add potatoes and cook until golden brown on the edges.
3. Add Aromatics: Stir in chopped onions and minced garlic. Sauté until onions are translucent.
4. Combine Ingredients: Return the cooked chicken to the pan. Add mixed vegetables and dried herbs. Stir well to combine all ingredients evenly.
5. Season: Season with salt and black pepper to taste. Adjust the seasoning according to your preference.
6. Cover and Simmer: Cover the pan and let the ingredients simmer together until the potatoes are tender and the flavors meld.
7. Serve or Pack: Once cooked, you can either serve it immediately or pack it into lunch boxes for a delicious and nutritious meal on the go.

Calories per serving (approximate): 400 kcal

Note: Feel free to customize with your favorite herbs and spices.