Mexican Chicken, Bean and Veggie

One Pot
This one pot wonder makes eating three of your five-a-day easy!
Cals 767 · Prot 75 · Carbs 56 · Fat 28
Low-Carb
Try Hello Chef Now
30 min
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This one pot wonder makes eating three of your five-a-day easy!
Cals 767 · Prot 75 · Carbs 56 · Fat 28
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chicken pan
Chicken breast
400 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

Tips for fussy eaters

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

Pro tip

Serve with nachos!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Prep

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 immediately. 

Tips for fussy eaters

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

Pro tip

Serve with nachos!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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