Chicken and Green Bean Stew with Potato Wedges

Ingredients

• Chicken Breast200 g
• Green Beans1/2 cup (50 g)
• Potato1 medium (180 g)
• Garlic1 clove (3 g)
• Oregano1/2 tablespoon (2 g)
• Parsley1 tablespoon (4 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Heat a pot over high heat. In the meantime, cut the chicken into bites and season with a pinch of salt.

2. 2

   Step 2

   Once heated, add the oil and chicken breast.

3. 3

   Step 3

   Cook for about 4-5 minutes or until browned.

4. 4

   Step 4

   Next, chop the garlic and add to the pot. Stir-fry with the chicken for 2 minutes.

5. 5

   Step 5

   Wash the potato and cut into wedges. Remove the ends of the green beans.

6. 6

   Step 6

   Put the potatoes in a pot and add water or broth without covering totally.

7. 7

   Step 7

   Boil for 10-12 minutes or until the potatoes are soft but don't fall apart.

8. 8

   Step 8

   After 4 minutes, add the green beans. If necessary, add more liquid.

9. 9

   Step 9

   When the vegetables are well-cooked, season with salt and pepper to taste, oregano and chopped parsley.

10. 10

    Step 10

    Remove from heat and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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