Chicken & Butter Bean Stew

• 2 tbsp Coconut Oil
• 4 Chicken Breasts, diced
• 2 Garlic Cloves crushed
• 125ml Red Wine
• large tin of Chopped Tomatoes
• 1 Red Pepper sliced
• 150ml Water
• 1 Onion, finely diced
• 1 Bay Leaf
• 1 large tin of Butter Beans

Method

1. In a large no stick pan fry onions in 1 tsp of coconut oil for 5 mins over medium flame until soft & golden.
2. Use slotted spoon to remove to slow cooker.
3. Next using 1 tsp coconut oil lightly brown chicken pieces in the non-stick fry pan. Remove to slow cooker & add remaining ingredients except butter beans.
4. Cook on high for 4-6 hours. Add butter beans & allow to cook for 15-30 mins more.

Macro info per serving:
Protein = 27.2g
Carbs = 15.7g
Fat = 9g
Energy = 252.6Kcal