Chicken Stew with Green Beans, Tortilla and Guacamole

Ingredients

• Chicken Breast120 g
• Green Beans1/4 cup (25 g)
• Tomato1.5 count (195 g)
• Onion1/2 count (75 g)
• Carrot1/2 medium (30 g)
• Avocado1/2 cup (75 g)
• Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)
• Corn Tortilla2 medium (60 g)

Instructions

1. 1

   Step 1

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

2. 2

   Step 2

   Once heated, add the chicken and stir-fry for 5 minutes.

3. 3

   Step 3

   In the meantime, cut the green beans and the carrot into thin sticks and add to the pan. Stir.

4. 4

   Step 4

   Simultaneously, in the blender place 2/3 of the tomato with half of the onion, water and a pinch of salt (for each tomato added to the blender, use 3/4 of a water cup).

5. 5

   Step 5

   Blend until you get a sauce and add to the pan. Cook for 10 minutes and remove from heat.

6. 6

   Step 6

   Separately, make the guacamole. Peel the avocado, cut into chunks and mash with a fork.

7. 7

   Step 7

   Chop the tomato and the remaining onion. You can add cilantro and jalapeno as desired.

8. 8

   Step 8

   Mix the avocado with the onion and tomato. Season with lemon juice and salt and pepper to taste.

9. 9

   Step 9

   Serve the chicken stew with the green beans, guacamole and corn tortillas on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken Stew with Green Beans, Tortilla and Guacamole can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.