Chicken Stew with Stir-Fried Bell Peppers

Ingredients

• Chicken Breast150 g
• Onion1/4 count (38 g)
• Tomato1 count (130 g)
• Garlic1 clove (3 g)
• Thyme1/2 tablespoon (2 g)
• Oil1/2 tablespoon (5 ml)
• Bell Pepper1 count (120 g)

Instructions

1. 1

   Step 1

   Peel the garlic and make a cross-shaped cut at the top of 1 tomato of approximately one finger deep.

2. 2

   Step 2

   Place the tomato and garlic in a pot of boiling water and boil for 5 minutes. Remove and blend with some of the cooking liquid. Set aside.

3. 3

   Step 3

   Cut the bell pepper and onion into pieces of about the same size.

4. 4

   Step 4

   You can use any color bell pepper you prefer and have available.

5. 5

   Step 5

   Meanwhile, heat the oil in a pan over medium heat.

6. 6

   Step 6

   Once heated, add the onion and bell pepper with a pinch of salt and stir-fry for about 5 minutes until the onion becomes translucent.

7. 7

   Step 7

   Simultaneously, season the chicken breast with salt and pepper and cut into bite-size pieces.

8. 8

   Step 8

   Remove the peppers along with the onion and add the chicken to the pan. Cook for about 6 minutes, stirring occasionally to cook evenly.

9. 9

   Step 9

   Add the tomato sauce and once boiling, cook for 8-10 minutes over low heat.

10. 10

    Step 10

    Add salt, season with thyme, stir and remove from heat.

11. 11

    Step 11

    Serve the chicken stew hot with stir-fried peppers on top.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken Stew with Stir-Fried Bell Peppers can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.