?雞肉蔬菜番茄鍋 （約358大卡） \
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?食材：\
雞肉塊數塊 （看你喜歡什麼部位都可）\
番茄丁罐頭 X 1 \
蔬菜數種 （我用了青黃紅椒、金鈕扣、洋蔥、蒜、青辣椒一條）\
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作法：\
1. 雞肉先乾煎一下至表面金黃，拿起備用\
2. 利用鍋內的一點點雞油把蔬菜炒軟後，把將雞塊放入。\
3.
加約1000cc的水煮個10分鐘，最後再把番茄丁放進。\
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煮好後，我把我的部分先盛起來只用了黑胡椒調味，剩下的是陶先生的，我用了海鹽和黑胡椒調味。\
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澱粉的部分： \
我的：冬粉30克\
老公的：義大利麵 \
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?Chicken veggie tomato stew (1500KJ) \
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?Ingredients: \
Few pieces of chicken(you can use your prefer part) \
1 x organic diced tomato 400g\
Any veggies （I used garlic, red, green, yellow capsicums, onion, yellow squash ,1 green chilli & broccolini)\
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?Instructions: \
1. Pan fry chicken pieces til they are little golden on the surface and set the side.\
2. Sauté all the veggies except broccolini with little a bit left over chicken oil on the pot. \
3. put the chicken back to the pot and pour 1000ml of water, boil for 10 mins.\
4. add a can of diced tomato and let it boil for another 10 mins, lid on. \
5. add broccolini at the end for cook for another few minutes until it cooked. \
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When it’s done, I dished out my portion first as I don’t want to add any seasoning but just black pepper. As for the rest, I seasoned fully for my hubby. \
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I add 30 g of mung bean glass noodles for my starch. As for my hubby, he had it with pasta. \
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