Chicken and Vegetables Stew
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Total time: 20 minutes
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Serves 4
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5.9 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
INGREDIENTS
150g - Chicken, canned, meat only, drained
2 cup - Water
200g - Mixed vegetables, frozen
1 cup - Red kidney beans, canned, drained and rinsed
120g - Greek Yogurt, non-fat
4 tb - Tomato paste, no added salt
¼ tsp - Salt
¼ tsp - Black pepper
UTENSILS
Cooking pot with lid, Chopping board, Knife
INSTRUCTIONS
1. Combine the chicken, water, mixed vegetables, red kidney beans, yogurt and tomato paste in a cooking pot.
2. Bring the mixture to a boil and reduce the heat. Cover and simmer, stirring occasionally for 10 minutes.
3. Season with salt and pepper to taste.
4. Dish up and serve.
NUTRITION INFORMATION (PER SERVING)
1 serving = about 243g
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Energy (kcal)
163.1
Carbs (g)
12.4
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Proteins (g)
18.9
Fats (g)
3.0
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Fibre (g)
5.9
