Green Bean Stew with Leftover Chicken
Green Bean Stew with Leftover Chicken, a hearty 30-minute meal that goes down well with the whole family. It uses fresh vegetables for a nutritious touch, and chicken to make it more filling. A favourite recipe with my little girls, this is the one dish that never fails to impress.
Servings: 4 people
Calories: 180kcal
Ingredients
- 3 cups green beans (trimmed and cut into about 3-4 cm length)
- 1 carrot
- 2 cloves of garlic
- 1 onion
- 2 tablespoon vegetable oil
- 2 cups chicken stock/both
- 1 cup shredded leftover chicken
- 1 tablespoon tomato puree
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh dill
- 1 tablespoon fresh parsley
Instructions
- In a large pan, heat up the oil, and fry the peeled and chopped onion on a low to medium heat until golden.
- Add the green beans, chopped carrot and garlic, and give it a stir.
- Pour over the stock, place a lid on, and leave to cook for 15-20 minutes until the vegetables are tender.
- Add the tomato puree, shredded leftover chicken, season with salt and pepper, and garnish with freshly chopped dill and parsley.
- Serve hot.
Nutrition
Calories: 180kcal | Carbohydrates: 15g | Protein: 8g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 490mg | Potassium: 446mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3253IU | Vitamin C: 16mg | Calcium: 53mg | Iron: 2mg