Garlic Chicken with Bean Stew, Rice and Fresh Salad

Ingredients

• Chicken Breast150 g
• Rice3/4 cup (150 g)
• Vegetable Broth1/4 cup (60 g)
• Beans3/4 cup (150 g)
• Onion1/4 count (38 g)
• Lettuce1/2 cup (18 g)
• Tomato2 slice (20 g)
• Oil2 teaspoon (7 ml)
• Lemon Juice1 tablespoon (15 g)
• Garlic1/2 clove (2 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice and beans.

2. 2

   Step 2

   For the bean stew: Heat a pot over medium-high heat. In the meantime, chop the onion.

3. 3

   Step 3

   Once heated, add the oil, spread, add the onion and half the garlic paste or powder and a pinch of salt.

4. 4

   Step 4

   Stir-fry for 5 minutes over medium heat or until the onion is transparent. Optional: Add the ground chili.

5. 5

   Step 5

   Pour the broth and, once boiling, add the cooked beans.

6. 6

   Step 6

   Cook for 10-12 minutes or until the liquid is a bit reduced.

7. 7

   Step 7

   Next, heat a pan or grill over high heat. In the meantime, season the chicken with half the garlic paste or powder and salt and pepper to taste.

8. 8

   Step 8

   Once the grill is heated, pour half the oil and add the chicken. Lower the heat to medium and cook each side for 4 minutes.

9. 9

   Step 9

   For the salad: Wash and cut the lettuce into strips and slice the tomato. Season with lemon juice and salt and pepper to taste.

10. 10

    Step 10

    Serve the garlic chicken with the bean stew on a plate. Add rice and salad on the side.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Garlic Chicken with Bean Stew, Rice and Fresh Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.