Caprese Salad Impressed Hen Stew

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Caprese Chicken Breast Stew

Made in under 30 minutes, this short cut stew uses broth to keep the meat tender and full of flavor. Here the
Traditional Caprese ingredients – tomatoes, balsamic vinegar, mozzarella and basil leaves – make for a hearty taste
Dish.

Tomatoes are an excellent source of vitamin C (they provide about 30 percent of your daily value) and one serving of 150 g contains
as much potassium as a medium-sized banana. Tomatoes get their red color from lycopene, a carotenoid that is being researched
suggests playing a role in reducing the risk of heart disease.

Some pointers:

  1. Let the quinoa drain as it cooks to remove any remaining water.
  2. Make the 250 ml broth, but don't add everything. First add 200ml and see how that goes. If it's too dry, add it as needed.
  3. You can add other spices to suit your preference. Chilli flakes give it an extra kick.
  4. Choose the garlic if you want. There are 4 crushed cloves but you could get by with 2.
  5. This meal tastes great reheated, so set aside the basil and mozzarella that you will need.

Ingredients for caprese salad inspired chicken stew

  • 2 tbsp extra virgin olive oil
  • 400g skinless chicken breast
  • 1/2 teaspoon sea salt
  • Black pepper
  • 250 ml low-salt chicken broth
  • 300 g tomatoes
  • 4 garlic cloves crushed
  • 1 tbsp balsamic vinegar
  • 200 g cooked quinoa
  • 140g low-fat mozzarella (if you can't find the torn pieces of pearl, they'll do)
  • Fresh basil leaves

Instructions for Caprese Salad Inspired Chicken Stew

  1. Wash and cook the quinoa according to the directions in the package.
  2. In a medium non-stick pan, heat the oil over medium heat. Add the chicken breasts, sprinkle with salt, and cook for about 3 to 4 minutes per side, until they are brown on both sides but not completely cooked through.
  3. Add the broth, tomatoes, garlic and vinegar to the pan. bring to a boil. Cover, reduce heat, and simmer until chicken is fully cooked and tomatoes are tender (about 15 minutes).
  4. Take off the stove. Transfer the chicken to a cutting board. Smash the tomatoes in the pan with a fork, being careful not to splash the hot juices. Cut the chicken breast into pieces or thinly slice.
  5. Stir the chicken and warm quinoa into the tomato mixture in the pan. Add black pepper. Put in a bowl. Sprinkle with mozzarella and chopped basil.

Click here to download your copy of the Caprese salad inspired chicken stew recipe

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