Chargrilled chicken with smoky beans and spinach
0
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Ingredients
Garlic
2 clove(s), finely chopped
Red onion
1 medium, finely chopped
Smoked paprika
1 tsp
Chicken stock cube
½ individual, to make 300ml liquid stock
Canned butter beans, rinsed and drained
1 400g can
Canned cannellini beans, rinsed, drained
1 400g can, (1x400g can)
99% fat-free, plain or natural yoghurt, unsweetened
50 g
Baby spinach
200 g
Skinless chicken breast
600 g, (2x300g fillets)
Oil spray
2 x 3 second spray(s)
Instructions
1
Lightly spray a large deep frying pan with oil and heat over medium heat. Cook garlic and onion for 5 minutes until softened, but not coloured.
2
Stir in paprika, then pour in stock. Simmer for 2 minutes, then add butter beans and cannellini beans. Leave to simmer for 3-4 minutes until beans are warmed through. Stir through the yoghurt, then add spinach and stir until just wilted. Season to taste.
3
Meanwhile, cut chicken breast in half horizontally. Season well. Lightly spray a chargrill pan with oil and heat over medium heat. Cook chicken for 2-3 minutes on each side or until just cooked through. Remove from pan and leave to rest for 2 minutes, then slice into 1cm slices.
4
To serve, put bean and spinach stew in shallow serving bowls and top each with a few slices of chargrilled chicken.
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