Chicken, Onion and Sun-Dried Tomato Stew
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Chicken, Onion and Sun-Dried Tomato Stew

Chicken, Onion and Sun-Dried Tomato Stew

with Parsley Butter Cauliflower Rice

Calorie Smart
Lower Carb

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time35 minutes


serving amount

1 unit(s)


2 unit(s)

Garlic Clove

80 grams

Green Beans

1 bunch(es)

Flat Leaf Parsley

1 pack(s)

Diced British Chicken Breast

25 grams

Sun-Dried Tomato Paste

1 carton(s)

Passata di Pomodoro

28 grams

Red Wine Stock Paste

(Contains Sulphites)

250 grams

Riced Cauliflower

Not included in your delivery

75 milliliter(s)


¼ tsp


20 grams



Nutritional information

Energy (kJ)1723 kJ
Energy (kcal)412 kcal
Fat14.1 g
of which saturates6.4 g
Carbohydrate28.4 g
of which sugars17.7 g
Protein42.9 g
Salt3.97 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Food Processor
Garlic Press
Large Frying Pan



Thinly slice the onion. Peel and grate the garlic (or use a garlic press). 

Trim the green beans, then cut into thirds. Roughly chop the parsley (stalks and all).


Heat a large frying pan on medium-high heat with a drizzle of oil.

Once hot, add the chicken and pan-fry until brown all over, 5-7 mins. Season with salt and pepper.

Add the onion in halfway through, stirring occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.


When there is 1 min remaining, add the garlic and sun-dried tomato paste. Stir and cook until fragrant, 1 min.


Once the chicken has browned, add the passata, red wine stock paste, green beans, the water and salt (see pantry for both). Stir well.

Bring to the boil, then lower the heat to medium-low and simmer, stirring occasionally, until the sauce has thickened, the beans have softened and the chicken is cooked through, 6-8 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.


While the chicken simmers, heat a medium frying pan on medium-high heat with a drizzle of oil.

Once hot, add the riced cauliflower and cook until just soft, 2-3 mins. Season well with salt and pepper.

Stir though half the parsley and butter (see pantry), 1 min more.


Serve the chicken, onion and sundried-tomato stew with the parsley butter cauli rice alongside. 

Scatter over the remaining parsley to finish.