Mexican Chicken, Bean and Veggie

One Pot

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low-carb
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Instructions

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1 Prep vegetables

Slice the pepper. Peel and slice the onion. Peel and mince the garlic. Chop the zucchini and broccoli. Rinse and drain the kidney beans.

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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 and cook for 5-7 min on either side until golden and cooked through. Transfer the chicken to a plate and set aside.

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3 Fry vegetables

If you're cooking for 3 or 4, use two pans. Add a second drizzle of oil to the pan along with the bell pepper and onion. Fry with a pinch of salt for 3 min. Add the zucchini, broccoligarlictomato paste, taco seasoning (spicy!) and chipotle (spicy!). Fry for 2 min further.

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4 Simmer

Return the chicken to the pan. Add the kidney beans and measured water. Cover with a lid and simmer for 3 min.

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5 Add cheese

Finally, fold in the sour cream. Top with the cheeses. Cover with a lid and cook for 1 final min. Remove the pan from the heat and set aside for 2-3 min or until the cheese has melted.

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6 Serve

Garnish with the fresh coriander and serve immidiately. 

Tips for fussy eaters

Can't handle the heat? Go easy on the chipotle powder!

Pro tip

Serve with nachos!

This one pot wonder makes eating three of your five-a-day easy!

Cooking Time: 30 min

Cals 803 · Prot 81 · Carbs 58 · Fat 28

Gluten-Free

Ingredients

Number of people

Chicken pan

Chicken breast 450 Grams
Red pepper 1 Piece
Red onion 1 Piece
Garlic cloves 2 Piece
Small zucchini 2 Piece
Broccoli 200 Grams
Red kidney beans 240 Grams
Vegetable oil 2 Tbsp
Salt 1 Tsp
Tomato paste 50 Grams
Taco seasoning 10 Grams
Chipotle powder 2 Grams
Water 150 ML
Sour cream 60 Grams
Grated orange cheddar 60 Grams
Grated mozzarella 60 Grams

To serve

Fresh coriander 15 Grams

This one pot wonder makes eating three of your five-a-day easy!

Cooking Time: 30 min

Cals 803 · Prot 81 · Carbs 58 · Fat 28

Gluten-Free

Instructions

photo

1 Prep vegetables

Slice the pepper. Peel and slice the onion. Peel and mince the garlic. Chop the zucchini and broccoli. Rinse and drain the kidney beans.

photo

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 and cook for 5-7 min on either side until golden and cooked through. Transfer the chicken to a plate and set aside.

photo

3 Fry vegetables

If you're cooking for 3 or 4, use two pans. Add a second drizzle of oil to the pan along with the bell pepper and onion. Fry with a pinch of salt for 3 min. Add the zucchini, broccoligarlictomato paste, taco seasoning (spicy!) and chipotle (spicy!). Fry for 2 min further.

photo

4 Simmer

Return the chicken to the pan. Add the kidney beans and measured water. Cover with a lid and simmer for 3 min.

photo

5 Add cheese

Finally, fold in the sour cream. Top with the cheeses. Cover with a lid and cook for 1 final min. Remove the pan from the heat and set aside for 2-3 min or until the cheese has melted.

photo

6 Serve

Garnish with the fresh coriander and serve immidiately. 

Tips for fussy eaters

Can't handle the heat? Go easy on the chipotle powder!

Pro tip

Serve with nachos!

Ingredients

Number of people

Chicken pan

Chicken breast 450 Grams
Red pepper 1 Piece
Red onion 1 Piece
Garlic cloves 2 Piece
Small zucchini 2 Piece
Broccoli 200 Grams
Red kidney beans 240 Grams
Vegetable oil 2 Tbsp
Salt 1 Tsp
Tomato paste 50 Grams
Taco seasoning 10 Grams
Chipotle powder 2 Grams
Water 150 ML
Sour cream 60 Grams
Grated orange cheddar 60 Grams
Grated mozzarella 60 Grams

To serve

Fresh coriander 15 Grams
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