Chicken Tomato Bean and Pepper Roast
Ingredients
- 1 1/2 lbs. (675 g) chicken breast fillet, diced
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon (10 g) garlic, minced
- 1 medium (110 g) onion, chopped
- 2 (125 g) tomatoes, diced
- 1 medium (120 g) red bell pepper, diced
- 4 oz. (125 g) green beans, cut into small pieces
- 1/2 cup (125 g) tomato puree
- 2 tablespoons (7 g) fresh mixed herbs
- 1/4 teaspoon (1.5 g) Kosher salt
- 1/4 teaspoon (0.5 g) freshly ground black pepper
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Nutrition Facts
- Energy:274 calories
- Fat:12 g
- Carbohydrates:6 g
- Protein:34 g
- Sodium:179 mg
Method
- 1. Heat oil in a skillet over medium high heat. Stir-fry garlic and onion until fragrant.
- 2. Add the chicken and cook for 7-8 minutes or until browned.
- 3. Add the tomatoes, bell pepper, green beans, tomato puree, and herbs. Cover and cook further 7 minutes, stirring occasionally. Season with salt and pepper to taste.
- 4. Transfer to a baking dish that can fit into your Air Fryer. Preheat Air Fryer to 400 F (200 C).
- 5. Cook for 15-20 minutes. Cool slightly.
- 6. Serve and enjoy.
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