We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Nutristia Icon
Nutristia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

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!

Contact About
Privacy Policy Terms of Service Sitemap