Chicken, Onion and Sun-Dried Tomato Stew
with Parsley Butter Cauliflower Rice
Lower in carbs but high in flavour! Packing a serious flavour punch without loading up on the carbs, this recipe will fill you up and leave you feeling nourished and energised.
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.
Ingredients
1 unit(s)
Onion
2 unit(s)
Garlic Clove
80 grams
Green Beans
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)
10 grams
Chicken Stock Paste
1 sachet(s)
Dried Thyme
250 grams
Riced Cauliflower
Not included in your delivery
75 milliliter(s)
Water
¼ tsp
Salt
20 grams
Butter
Nutritional information
Utensils
Instructions
Thinly slice the onion. Peel and grate the garlic (or use a garlic press).
Trim the green beans, then cut into thirds.
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, chicken stock paste, dried thyme, 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 the butter (see pantry), 1 min more.
Serve the chicken, onion and sundried-tomato stew with the cauli rice alongside.
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