• 800g Chicken Breast (This recipe uses 200g Premium Chicken Breast Muscle Food)
  • 1 Red Bell Pepper
  • Chipotle Sauce (Half a Pot/45g)
  • 400g Passata Sauce
  • 240g Kidney Beans
  • 1 Medium Onion
  • 300ml Chicken Stock
  • 1 Tablespoon Oil of your choice (this recipe uses Olive Oil)
  1. Cut a red pepper in half & deseed. Place skin side down and grill until the skin starts to blister plae in a bowl and cover in Clingfilm (this makes it easy to peel the skin off). Then chop & set aside.
  2. Add the Oil to the pan when hot add the chopped onions. Cook these for 10 minutes on a low heat – if they begin to stick add a splash of water.
  3. Add the garlic and sauté.
  4. Add the grilled peppers and then half a pot of chipotle sauce (45g) add a tablespoon of chipotle sauce. Stir in the Passata sauce and the chicken stock.
  5. Add the chicken breasts in and cook for 15-20 mins.
  6. After 10 mins add the kidney beans.
  7. Spoon out the chicken breasts and shred with two forks.
  8. Add the shredded chicken back in give everything a good stir.
  9. Garnish with red onion rings, coriander and a squeeze of lime juice.
Chipotle Chicken Stew
Chipotle Chicken Stew

Serves 4  I  Per Serving Calories 378  I  Protein 52g  I  Total Fat 7g (Saturated 1g)  I  Total Carbohydrates 26g (Dietary Fiber 2g, Sugars 7g)