Mexican Chicken and Veggie
One Pot
This one pot wonder makes eating three of your five-a-day easy!
Cals 746 · Prot 84 · Carbs 42 · Fat 30
Low Carb
35 min
This one pot wonder makes eating three of your five-a-day easy!
Cals 746 · Prot 84 · Carbs 42 · Fat 30
Low Carb
Ingredients
Chicken pan
Chicken breast
400 Grams
Red pepper
1 Piece
Red onion
1 Piece
Garlic cloves
2 Piece
Small zucchini
2 Piece
Red kidney beans
240 Grams
Vegetable oil
2 Tbsp
Salt
1 Tsp
Tomato paste
50 Grams
Taco seasoning
10 Grams
Chipotle powder
2 Grams
Chicken stock cube
4*5*9*15*
1 Piece
Water
200 ML
Sour cream
4*
60 Grams
Grated orange cheddar
4*
60 Grams
Grated mozzarella
4*
60 Grams
To serve
Fresh coriander
15 Grams
Allergens
*4 Milk, *5 Eggs, *9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3120 / 746 |
| Fats (g) | 30.2 |
| of which saturated (g) | 17.7 |
| Carbohydrates (g) | 42 |
| of which sugars (g) | 11 |
| Fibers (g) | 14.3 |
| Proteins (g) | 84.4 |
| Salt (g) | 5.4 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- De-seed and slice the pepper.
- Peel and slice the onion.
- Peel and mince the garlic.
- Chop the zucchini into half-moons.
- Rinse and drain the kidney beans.
2 Fry chicken
- Heat a non-stick pan over a medium-high heat with a drizzle of oil.
- Once hot, add the chicken breasts with a pinch of salt.
- Cook for 5-7 min on either side until golden and cooked through.
- Transfer the chicken to a plate and set aside.
- Reserve the pan.
3 Fry vegetables
- Return the pan to a medium high heat with a second drizzle of oil.
- Once hot add the onions and peppers with a pinch of salt.
- Fry for 3 min.
- Add the zucchini, garlic, tomato paste, taco seasoning (spicy!) and a pinch of chipotle (spicy!).
- Fry for 2 min further.
Tip! If you're cooking for 3 or 4, use two pans.
4 Simmer
- Add the kidney beans, stock cube and measured water.
- Cover with a lid and simmer for 3 min.
5 Add cheese
- Finally, fold in the sour cream.
- Return the chicken to the pan and top with the cheeses.
- Cover with a lid.
- Cook for 1 final min.
- Remove the pan from the heat.
- Set aside for 2-3 min or until the cheese has melted.
6 Serve
- Serve the Mexican Chicken and Veggie One Pot immediately.
- Garnish with the fresh coriander.
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