Light Vegetable and Chicken Feijoada 380 kcal per serving.

Ingredients

• 100 g diced chicken breast
• 100 g cooked red kidney beans
• 50 g shredded cabbage
• ½ carrots and 1 onion
• 100 g crushed tomatoes and bay leaf
• ¼ tbsp olive oil

Step by step

1. 1

   Sear the chicken and set aside.

2. 2

   Sauté the onion and carrot; add the crushed tomatoes and bay leaf.

3. 3

   Add the beans and a bit of water; simmer for 15 min.

4. 4

   Add the chicken and cabbage; cook for another 10 min.