Chicken, bean and chevre stew

Chicken, bean and chevre stew

0:10 To Prep
0:20 To Cook
6 Servings
Average Rating
Difficulty Easy

Flavoursome, quick and easy mid-week meal.


  • 1 red capsicum - diced
  • 2 cloves garlic, crushed
  • 2 Chicken breasts, diced
  • 2 cans chickpeas - rinsed
  • 1 punnet baby tomatoes
  • 100g goats cheese (chevre)

Step 1

Saute capsicum and garlic in a little olive oil over medium heat until soft (4-5 minutes).

Step 2

Add chicken and stir until it starts to brown.

Step 3

Pierce each of the tomatoes and stir through the chicken together with the chickpeas. Reduce heat to medium/low. Cover. Cook for 15 minutes, stirring occasionally.

Step 4

Serve. Crumble goats cheese over each plate.

Chef's Tips

To make it slightly healthier, stir baby spinach through just before serving.

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