Butter Bean & Chicken Stew
with Plant-Based Pesto & Garlicky Croutons
- Wheat
- Gluten
- Cashew
- Wheat
- Gluten
- May contain traces of allergens
- Milk
- Soy
- Sesame
- Fish
- Eggs
Ingredients
2
Garlic
1 sachet
Garlic & Herb Seasoning
1 sachet
Nan's Special Seasoning
1 sachet
Vegetable Stock Powder
1
Tomato
320 g
Chicken Breast
1 packet
Tomato Sugo
(May be present: Wheat, Gluten)
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Baby Spinach Leaves
1 tin
Cannellini Beans
1 packet
Plant-Based Basil Pesto
(Contains: Cashew; May be present: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs)
1
Carrot
1
Leek
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Thickly slice carrot into half-moons. Thinly slice leek. Cut tomato into thick wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
If you've added chicken breast, cut chicken into 2cm chunks.
• Combine garlic, olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) and a pinch of salt and pepper. • Spread mini flour tortillas out evenly on a second lined oven tray (don’t worry if they overlap) and brush or spread with some garlic oil. • Bake until golden, 10-12 minutes.
TIP: If your tray is crowded, toss the tortillas halfway through baking.
Before cooking the butter beans, in large frying pan, heat drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. Reduce heat to medium-high and continue as above.
Return chicken to the pan along with the roast veggies.
• Divide butter bean and roast veggie stew between bowls. • Dollop with plant-based basil pesto. • Top with garlic flatbreads to serve. Enjoy!
