Light Mexican Chicken

and Butterbean Stew

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Instructions

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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).

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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 paprikachipotle powder (spicy!). Cook for 1 min. Add the marmite, tomato pastebutter beans, corn, spinachchicken jus, vegetable stock cube and measured water. Cover and bring to a boil. Simmer for 4 min. 

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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. 

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4 Finish stew

Add the pulled chicken to the stew and cook for 3 min further. Add the chopped coriander and mix.

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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

Number of people

Stew

Pulled chicken 300 Grams
Sweet corn kernels 145 Grams
Butter beans 240 Grams
Red pepper 1 Piece
Spinach 100 Grams
Garlic cloves 2 Piece
Fresh coriander 15 Grams
Vegetable oil 1 Tbsp
Cumin powder 2 Grams
Dried oregano 2 Grams
Smoked paprika powder 2 Grams
Chipotle powder 2 Grams
Marmite 8 Grams
Tomato paste 30 Grams
Chicken jus 150 ML
Vegetable stock cube 1 Piece
Water 200 ML
Lime 1 Piece
Sour cream 60 Grams

Cauli-rice

Cauliflower 400 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp

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

photo

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).

photo

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 paprikachipotle powder (spicy!). Cook for 1 min. Add the marmite, tomato pastebutter beans, corn, spinachchicken jus, vegetable stock cube and measured water. Cover and bring to a boil. Simmer for 4 min. 

photo

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. 

photo

4 Finish stew

Add the pulled chicken to the stew and cook for 3 min further. Add the chopped coriander and mix.

photo

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

Number of people

Stew

Pulled chicken 300 Grams
Sweet corn kernels 145 Grams
Butter beans 240 Grams
Red pepper 1 Piece
Spinach 100 Grams
Garlic cloves 2 Piece
Fresh coriander 15 Grams
Vegetable oil 1 Tbsp
Cumin powder 2 Grams
Dried oregano 2 Grams
Smoked paprika powder 2 Grams
Chipotle powder 2 Grams
Marmite 8 Grams
Tomato paste 30 Grams
Chicken jus 150 ML
Vegetable stock cube 1 Piece
Water 200 ML
Lime 1 Piece
Sour cream 60 Grams

Cauli-rice

Cauliflower 400 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
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