Chicken, Tomato, Red Pepper & Kale Bowl
Serves 2.
Easy.
Cooking and preparation time: 40 minutes
Ingredients:
2 Chicken breast fillets
2 Tsp Olive oil
7 Cloves garlic
2 Beef tomatoes, halves
1 Red pepper, cubed
10 sprigs Thyme
400g Kale, washed
200ml Chicken stock
Salt and Pepper to season
Method:
Roast the chicken breasts, whole garlic cloves, tomatoes and diced pepper with the olive oil, at 180 degrees for 30 minutes or until cooked through.
Chop the kale, and lightly steam until it has wilted.
Make up the chicken stock, add the thyme and pepper.
Cut the roasted chicken into cubes, and mix the pepper, chicken, tomatoes and garlic through the stock mixture. Season with salt and pepper to taste.
Split the kale between two bowls, and spoon over the chunky soup.
If you have any allergies or intolerances, please check packaging or point of sale allergen information