Spring Vegetable Chicken Stew

• 2 tsp of vegetable oil
• 600 g of chicken fillets
• 30 g of spring onions, sliced
• 500 g of miniature potatoes, halved
• 200 g of frozen baby broad beans
• 100 g of onion, largely diced
• 400 ml of vegetable stock
• 80 g of spring greens, sliced

Prepare the ingredients.

Add the oil.

Lightly brown the chicken.

Add the remaining ingredients (except for the spring greens).

Cooking time: 15 min.

Add spring greens and close the lid for 1 minute. Serve and enjoy!