- 2 medium red bell pepper or 300 g, seeded and cut into halves
- 8 small skinned chicken breasts or 600 g, sliced
- 150 g low fat halloumi cut into fingers shape
- 1 tablespoon dried oregano
- 2 tablespoons olive oil
- 1 small onion or 75 g, chopped
- 2 tablespoons plain flour
- 1 tablespoon mustard
- 1 medium tomato or 150 g, peeled and chopped
- 2 cubes MAGGI Less Salt Chicken Stock
- 2½ cups water or 625 ml
- ¼ teaspoon ground black pepper
- 1½ tablespoons fresh mint, finely chopped
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