Zesty chicken and green vegetables stew
You can make this zesty chicken and green vegetables stew with actual chicken breast (fresh or ready cooked) or a plant-based chicken alternative, as I’ve done here. It’s fresh and zingy, low-carb and low-cal – so it’s perfect for summer lunches or suppers. Serve it with brown rice, boiled potatoes or toast.
Ingredients
Method
- First, fry or grill the chicken pieces and set aside.
- Thinly slice the leek and garlic.
- Heat the oil in a large pan, then sauté the leek for 8 minutes. Add the garlic and cook for another 2 minutes. Add the stock, green peas and beans. Bring to boil, then simmer for 10 minutes.
- Add the chicken pieces, lemon juice and zest.
- Scatter some fresh herbs on top and serve.