Per Serving:
- Calories: 328
- Fibre: 8 g
- Total carbs: 16 g
- Sugars: 2 g
- Total fat: 7 g
- Saturated fat: 1 g
- Protein: 45 g
Summer chicken stew
A bright and light stew. Great on its own, or serve it with fresh crusty bread.
Cooking Notes: about 15min
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- Yields:
- 4
- Prep Time:
- 15 mins
- Cook Time:
- 15 mins
- Total Time:
- 30 mins
Ingredients
- 4 skinless chicken breasts
- 2 tbsp. olive oil
- 3 x 400g tins cannellini beans, drained and rinsed
- 750 ml (1 ¼ pint) chicken stock
- finely grated zest of 1 lemon
- 25g pack fresh parsley, roughly chopped (including stalks)
Directions
- Step 1
Slice the chicken into finger-size strips. Heat 2tbsp olive oil in a large pan and fry the chicken for a couple of minutes to start it cooking.
- Step 2
Add the beans, stock and some seasoning. Bring to the boil, then simmer for 10min or until the chicken is cooked through.
- Step 3
Stir in the lemon zest and parsley. Check the seasoning. Ladle into bowls and serve, drizzled with extra oil.
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- Step 1
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