Chicken Stew with Tomato and Bell Pepper

Ingredients

• Chicken Breast150 g
• Red Bell Pepper1/2 count (60 g)
• Tomato1 count (130 g)
• Onion1/4 count (38 g)
• Garlic1/3 clove (1 g)
• Parsley1 tablespoon (4 g)
• Oil2 teaspoon (7 ml)
• Chicken Broth1/4 cup (60 g)

Instructions

1. 1

   Step 1

   Salt and pepper the chicken and cut into bites. In the meantime, heat half the oil in a pot over high heat.

2. 2

   Step 2

   Once heated, add the chicken and brown all its sides for about 5 minutes. Remove and set aside.

3. 3

   Step 3

   At the same time, cut the bell pepper and tomato into pieces. Chop the onion and parsley.

4. 4

   Step 4

   Add the remaining oil to the pot and heat over medium-high heat.

5. 5

   Step 5

   Stir-fry the onion with a pinch of salt for 2 minutes. Add the tomato with the bell pepper and cook for 5 more minutes.

6. 6

   Step 6

   Add the chicken broth and, once boiling, add the chicken breast. Add salt and pepper.

7. 7

   Step 7

   Lower the heat and cook for 15 minutes. If necessary, add some water.

8. 8

   Step 8

   Remove from heat, sprinkle with chopped parsley and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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