[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 21/05/24. See terms.
Chargrilled chicken with smoky beans and spinach

Chargrilled chicken with smoky beans and spinach

Total Time
30 min
10 min
20 min



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)


  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.


TIP: Use your own homemade fat-free chicken stock.