0 from 6 votes
Green Bean Stew with Leftover Chicken
Green Bean Stew with Leftover Chicken, a hearty 30-minute meal that goes down well with the whole family. It uses fresh vegetables for a nutritious touch, and chicken to make it more filling. A favourite recipe with my little girls, this is the one dish that never fails to impress.
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4 people
Calories: 180 kcal
Course:
Main Course
Cuisine:
Romanian
Ingredients
- 3 cups green beans (trimmed and cut into about 3-4 cm length)
- 1 carrot
- 2 cloves of garlic
- 1 onion
- 2 tablespoon vegetable oil
- 2 cups chicken stock/both
- 1 cup shredded leftover chicken
- 1 tablespoon tomato puree
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh dill
- 1 tablespoon fresh parsley
Instructions
- In a large pan, heat up the oil, and fry the peeled and chopped onion on a low to medium heat until golden.
- Add the green beans, chopped carrot and garlic, and give it a stir.
- Pour over the stock, place a lid on, and leave to cook for 15-20 minutes until the vegetables are tender.
- Add the tomato puree, shredded leftover chicken, season with salt and pepper, and garnish with freshly chopped dill and parsley.
- Serve hot.
Cup of Yum
Nutrition Information
Calories
180kcal
(9%)
Carbohydrates
15g
(5%)
Protein
8g
(16%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
14mg
(5%)
Sodium
490mg
(20%)
Potassium
446mg
(13%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
3253IU
(65%)
Vitamin C
16mg
(18%)
Calcium
53mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 180
% Daily Value*
| Calories | 180kcal | 9% |
| Carbohydrates | 15g | 5% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 490mg | 20% |
| Potassium | 446mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 3253IU | 65% |
| Vitamin C | 16mg | 18% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.