Bean Stew with Breaded Chicken

Ingredients

• Beans3/4 cup (150 g)
• Chicken Breast150 g
• Carrot1/2 medium (30 g)
• Red Bell Pepper1/4 count (30 g)
• Egg1/2 count (28 g)
• Cereal3 tablespoon (30 g)
• Vegetable Broth1/2 cup (120 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beans.

2. 2

   Step 2

   Chop the bell pepper and carrot. If you want, you can grate the carrot. Heat a pan over high heat.

3. 3

   Step 3

   Once heated, pour the remaining oil, spread and add the vegetables with a pinch of salt. Stir-fry for 3-5 minutes over medium heat.

4. 4

   Step 4

   Once it's soft, add the broth with the beans and boil for 3 minutes. If you want you can smash the beans a bit. Add salt and pepper.

5. 5

   Step 5

   At the same time, beat the egg in a bowl and add salt and pepper. Let marinate the chicken breast for some minutes.

6. 6

   Step 6

   Then smash the cereal and cover the marinated chicken with it. You can repeat the process for a crispier result.

7. 7

   Step 7

   Heat the remaining oil and fry each side of the chicken for 4-5 minutes until browned.

8. 8

   Step 8

   If you use the air fryer, grease the bowl with the remaining oil and cook over 356°F (180°C) for 15 minutes.

9. 9

   Step 9

   Serve the bean stew with breaded chicken.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Bean Stew with Breaded Chicken can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.