top of page

Chicken & Pepper Broth

Serves 4


  • 2 peppers

  • 1 onion

  • 500g chicken breast

  • 2 chicken stock cubes

  • 1/2 tsp fennel seeds

  • 1/2 tsp chilli powder


Slice the peppers and onion. Add this to a large casserole dish with the rest of the ingredients. Add water to cover the ingredients. Pop in the oven on a low heat 160* and cook for 50-60 minutes. Once ready shred the chicken with a fork, serve with crusty bread.

Approximate calories per serving - 200

C 10g F 4g P 28g

To make this vegan use vegetable stock and 500g edamame beans instead of chicken.


bottom of page