Bean Stew with Lemon Chicken

Ingredients

• Beans1 cup (200 g)
• Chicken Breast200 g
• Onion1/4 count (38 g)
• Lemon Juice1 tablespoon (15 g)
• Garlic1/2 clove (2 g)
• Oil2 teaspoon (10 ml)
• Bell Pepper1/2 count (60 g)

Instructions

1. 1

   Step 1

   For this recipe you need to have cooked beans.

2. 2

   Step 2

   Season the chicken with chopped garlic, lemon juice, half of the oil, pepper and salt.

3. 3

   Step 3

   Let stand for a few minutes. Meanwhile, heat a pot over medium-high heat with the remaining oil.

4. 4

   Step 4

   Chop the onion together with the bell pepper and add them to the pot. You can use red, green and/or yellow bell pepper as you like.

5. 5

   Step 5

   Once heated, add the onion, bell pepper, salt and pepper. Stir-fry for 5 minutes over medium heat, stir occasionally.

6. 6

   Step 6

   Add some more water or broth together with the beans and let cook for a few minutes to take flavor

7. 7

   Step 7

   At the same time, place a pan over high heat and, once heated, add the chicken and cook for 4-6 minutes per side over medium heat. Turn off.

8. 8

   Step 8

   If you wish, you can cover the pan after flipping the chicken to make it juicier.

9. 9

   Step 9

   Serve.

10. 10

    Step 10

    If you wish, you can add a salad with cucumber, tomato, radish or lettuce, dressing it with lemon juice, salt and pepper.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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