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Chicken and White Bean Stew with Roasted Root Vegetables
Chicken and White Bean Stew with Roasted Root Vegetables

Chicken and White Bean Stew with Roasted Root Vegetables
A hearty and healthy stew perfect for a chilly evening, packed with protein and vegetables.
Chicken and White Bean Stew with Roasted Root Vegetables
Ingredients:
1
Servings
  • 150
    g
     ChickenBreast
  • 100
    g
     Carrot
  • 100
    g
     Potato
  • 100
    g
     WhiteBean
  • 1
    item
     Onion
  • 2
    clove
     Garlic
  • 200
    ml
     ChickenStock
  • 1
    tbsp
     OliveOil
  • 1
    tbsp
     Rosemary
  • 5
    g
     Salt
  • 1
    g
     BlackPepper
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Chicken and White Bean Stew with Roasted Root Vegetables
Instructions:
  1. Preheat your oven to 200°C (400°F).
  2. Chop the carrots and potatoes into bite-sized pieces. Toss them with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 30 minutes, or until tender.
  3. While the vegetables are roasting, heat the remaining olive oil in a large pot over medium heat.
  4. Add the chopped onion and garlic and cook until softened, about 5 minutes.
  5. Add the chicken breast, cut into bite sized pieces, and cook until browned.
  6. Stir in the white beans, chicken stock, rosemary and salt and pepper to taste. Bring to a simmer and cook for 15 minutes, or until the chicken is cooked through.
  7. Once the vegetables are roasted, add them to the stew. Stir well and heat through.
  8. Serve hot and enjoy!
Nutrition Per Serving 786 g Per 100g
Energy 810.5 kcal 103 kcal
Protein 66.1 g 8.4 g
Fibre 15.2 g 1.9 g
Salt 6.8 g 0.9 g
Sugar 10.1 g 1.3 g
Carbohydrates 99 g 12.6 g
Fat 9.2 g 1.2 g
Environmental Per Serving 786 g Per 100g
CO2 4.9 kg 0.6 kg
Water 5.5 l 0.7 l
  • 150
    g
     ChickenBreast
  • 100
    g
     Carrot
  • 100
    g
     Potato
  • 100
    g
     WhiteBean
  • 1
    item
     Onion
  • 2
    clove
     Garlic
  • 200
    ml
     ChickenStock
  • 1
    tbsp
     OliveOil
  • 1
    tbsp
     Rosemary
  • 5
    g
     Salt
  • 1
    g
     BlackPepper
1
Servings
0

Preheat your oven to 200°C (400°F).

Chop the carrots and potatoes into bite-sized pieces. Toss them with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 30 minutes, or until tender.

While the vegetables are roasting, heat the remaining olive oil in a large pot over medium heat.

Add the chopped onion and garlic and cook until softened, about 5 minutes.

Add the chicken breast, cut into bite sized pieces, and cook until browned.

Stir in the white beans, chicken stock, rosemary and salt and pepper to taste. Bring to a simmer and cook for 15 minutes, or until the chicken is cooked through.

Once the vegetables are roasted, add them to the stew. Stir well and heat through.

Serve hot and enjoy!

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