Light Mexican Chicken
and Butterbean Stew
Instructions
1 Prep stew
Drain the sweet corn and butter beans. Chop the red bell peppers into bite-sized pieces. Roughly chop the spinach. Peel and mince the garlic. Chop the coriander (stalks included).
2 Start stew
Heat a pot over a medium heat with a drizzle of oil. Add the garlic and bell peppers. Fry for 2 min. Add the cumin, oregano, smoked paprika, chipotle powder (spicy!). Cook for 1 min. Add the marmite, tomato paste, butter beans, corn, spinach, chicken jus, vegetable stock cube and measured water. Cover and bring to a boil. Simmer for 4 min.
3 Make cauli 'rice'
Meanwhile, using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains. Heat a saucepan over a medium heat with a drizzle of oil. Once hot, add the cauliflower with a pinch of salt and stir-fry for 5-7 min.
4 Finish stew
Add the pulled chicken to the stew and cook for 3 min further. Add the chopped coriander and mix.
5 Serve
Divide the cauliflower rice amongst bowls. Plate the stew beside the rice. Slice the lime in half and squeeze over the stew. Top with a dollop of sour cream.
Tips for fussy eaters
Serve with crusty bread - perfect for sauce mopping!
Pro tip
Remove the chicken jus from the fridge 30 min before cooking. This will make it easier to release it from its bottle.
If you're looking for a quick, warm, comforting meal - this one's for you!
Cooking Time: 30 min
Cals 639 · Prot 44 · Carbs 87 · Fat 15
Ingredients
Stew
Cauli-rice
If you're looking for a quick, warm, comforting meal - this one's for you!
Cooking Time: 30 min
Cals 639 · Prot 44 · Carbs 87 · Fat 15
Instructions
1 Prep stew
Drain the sweet corn and butter beans. Chop the red bell peppers into bite-sized pieces. Roughly chop the spinach. Peel and mince the garlic. Chop the coriander (stalks included).
2 Start stew
Heat a pot over a medium heat with a drizzle of oil. Add the garlic and bell peppers. Fry for 2 min. Add the cumin, oregano, smoked paprika, chipotle powder (spicy!). Cook for 1 min. Add the marmite, tomato paste, butter beans, corn, spinach, chicken jus, vegetable stock cube and measured water. Cover and bring to a boil. Simmer for 4 min.
3 Make cauli 'rice'
Meanwhile, using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains. Heat a saucepan over a medium heat with a drizzle of oil. Once hot, add the cauliflower with a pinch of salt and stir-fry for 5-7 min.
4 Finish stew
Add the pulled chicken to the stew and cook for 3 min further. Add the chopped coriander and mix.
5 Serve
Divide the cauliflower rice amongst bowls. Plate the stew beside the rice. Slice the lime in half and squeeze over the stew. Top with a dollop of sour cream.
Tips for fussy eaters
Serve with crusty bread - perfect for sauce mopping!
Pro tip
Remove the chicken jus from the fridge 30 min before cooking. This will make it easier to release it from its bottle.
Ingredients
Stew
Cauli-rice
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