Beans with Tomato Chicken, Bell Peppers and Carrots

Ingredients

• Chicken Breast150 g
• Beans1 cup (200 g)
• Tomato1 count (130 g)
• Garlic1 clove (3 g)
• Red Bell Pepper1/2 count (60 g)
• Carrot1/2 medium (30 g)
• Parsley1 tablespoon (4 g)
• Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beans.

2. 2

   Step 2

   Make a cross-shaped cut at the top of the tomato of approximately one finger deep.

3. 3

   Step 3

   Place the tomato in a pot with boiling water and boil for 5 minutes. Next, remove and blend. Set aside.

4. 4

   Step 4

   Separately, heat half the oil in a pot over medium-high heat. While heating, cut the chicken into bite-size pieces and season with salt and pepper.

5. 5

   Step 5

   Once heated, add the chicken and sear on all sides. This will take approximately 3 minutes per side. Remove and set aside.

6. 6

   Step 6

   Mince the garlic, slice the carrot and then cut into quarters, and cut the red bell pepper into thin strips.

7. 7

   Step 7

   Place the remaining oil in the same pot and stir-fry the vegetables over medium heat. Add a little water if required and season with salt and pepper.

8. 8

   Step 8

   After 5 minutes add the sauce and then add the chicken.

9. 9

   Step 9

   As soon as boiling, cover, reduce the heat to medium-low and let it cook for 10 more minutes.

10. 10

    Step 10

    Next, add the cooked beans, mix, season with salt and let it cook for a few more minutes.

11. 11

    Step 11

    Remove from heat and serve hot. Garnish with fresh parsley leaves.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Beans with Tomato Chicken, Bell Peppers and Carrots can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.