Bean Stew with Paprika Chicken

Ingredients

• Chicken Breast150 g
• Beans1 cup (200 g)
• Onion1/4 count (38 g)
• Tomato1/2 count (65 g)
• Chili Peppers1/2 teaspoon (3 g)
• Paprika Powder1/2 teaspoon (2 g)
• Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beans.

2. 2

   Step 2

   Heat a pot over medium-high heat. In the meantime, add salt and pepper to taste and cut into bites.

3. 3

   Step 3

   Pour half the oil and brown each side for 4 minutes. Remove and set aside.

4. 4

   Step 4

   In the meantime, chop the tomato, chili and onion.

5. 5

   Step 5

   Pour the remaining oil in the same pot and stir-fry the onion and tomato with a pinch of salt for 5-8 minutes.

6. 6

   Step 6

   Add the chicken again, then the beans and season with paprika powder. Add salt and pepper and let cook for 5 more minutes.

7. 7

   Step 7

   In a soup plate, serve the stew hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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