Chargrilled chicken with smoky beans and spinach
2 clove(s), finely chopped
1 medium, finely chopped
Chicken stock cube
½ individual, to make 300ml liquid stock
Butter beans, canned, drained and rinsed
1 can(s), 400g size can
Canned cannellini beans, rinsed, drained
1 can(s), (1x400g can)
99% fat-free plain yoghurt
Baby spinach leaves
Skinless chicken breast
600 g, (2x300g fillets)
2 x 3 second spray(s)
- 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.
- 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.
- 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.
- To serve, put bean and spinach stew in shallow serving bowls and top each with a few slices of chargrilled chicken.