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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 chicken breasts or 150g plant-based "chicken" pieces
  • 1 Tbsp olive oil
  • 2 garlic cloves
  • 1 leek
  • 2 cups green peas
  • 2 cups green beans
  • ½ lemon zested and juiced
  • 300 ml vegetable or chicken stock
  • Fresh herbs such as basil, mint, parsley, dill

Method
 

  1. First, fry or grill the chicken pieces and set aside.
  2. Thinly slice the leek and garlic.
  3. 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.
  4. Add the chicken pieces, lemon juice and zest.
  5. Scatter some fresh herbs on top and serve.