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Chicken, Onion and Sun-Dried Tomato Stew
Chicken, Onion and Sun-Dried Tomato Stew

Chicken, Onion and Sun-Dried Tomato Stew

with Parsley Butter Cauliflower Rice

Recipe Development Team
Recipe Development TeamPublished on October 27, 2023
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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.

Tags:
Lower Carb
•Lower Carb
•High Protein
Allergens:
Sulphites

The quantities provided above are averages only.

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.

Total30 minutes
Active 35 minutes
DifficultyMedium

Ingredients

serving amount

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

Energy (kJ)1761 kJ
Energy (kcal)421 kcal
Fat14.5 g
of which saturates6.6 g
Carbohydrate28.9 g
of which sugars18 g
Dietary Fibre7.5 g
Protein43.6 g
Salt4.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Food Processor
•Garlic Press
•Grater
•Large Frying Pan
•Pan

Cooking Instructions and Tips

Prep the Veg
1

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

Trim the green beans, then cut into thirds.

Sear the Chicken
2

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.

Continue the Stew
3

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

Simmer the Stew
4

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.

Cook the Cauli Rice
5

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
6

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

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