Chicken Stew with Green Beans and Sweet Potato with Bell Pepper Sauce

Ingredients

• Chicken Breast150 g
• Green Beans1 cup (100 g)
• Sweet Potato1/2 medium (90 g)
• Red Bell Pepper1/2 count (60 g)
• Paprika1/2 teaspoon (2 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Boil water in a pot over high heat. In the meantime, peel and cut the sweet potato into pieces.

2. 2

   Step 2

   Once boiling, add the sweet potato. Ler boil for 8 minutes until soft. Drain.

3. 3

   Step 3

   At the same time, cut the bell pepper and boil for 5 minutes.

4. 4

   Step 4

   Blend with some cooking water to get a sauce. Add salt and pepper and set aside.

5. 5

   Step 5

   Then heat the oil in a pan over medium-high heat. Add salt and pepper to the chicken breast and cut into strips.

6. 6

   Step 6

   Once heated, add the chicken and brown all its sides over medium heat. This will take 3-4 minutes.

7. 7

   Step 7

   In the meantime, cut the green beans and add to the pan. Continue cooking for 6 more minutes while stirring from time to time.

8. 8

   Step 8

   Season with paprika and salt and pepper to taste. Add the bell pepper sauce.

9. 9

   Step 9

   Once boiling, add the sweet potato and continue cooking over low heat for some minutes for a better taste.

10. 10

    Step 10

    Serve the chicken stew with green beans and sweet potato with bell pepper sauce on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken Stew with Green Beans and Sweet Potato with Bell Pepper Sauce can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.