This recipe is not only a great source of protein, carbohydrates and vegetables, but also leaves you with plenty of leftovers.
Serves 10.
Ingredients
- 1 tbsp olive oil
- 1 onion, sliced
- 1 carrot, chopped
- 4 cloves garlic
- 2 tsp ground coriander
- 1/2 tsp chilli powder (optional)
- 1 red pepper, sliced
- 400g tin tomatoes
- 500ml chicken stock
- 450g skinless chicken breasts or thigh fillets, cut into chunks
- 400g tin kidney or black beans, drained
- Large handful chopped coriander
Method
- Heat the oil in a saucepan and cook the onion and carrot over a medium heat for 3-4 minutes until softened slightly.
- Add the spices, garlic, pepper, tomatoes, stock, beans and chicken and bring to the boil.
- Simmer for 10 minutes or until the chicken is cooked through.
- Add the coriander.
- If using in stage 1, blend until smooth. Otherwise, leave chunky.