Chargrilled chicken with smoky beans & spinach
0
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Smoked paprika is the secret ingredient that gives this simple dish a distinctive flavour, and makes it just that little bit more special.
Ingredients
Calorie controlled cooking spray
8 spray(s)
Garlic
2 clove(s)
Red onion
1 medium
Paprika
2 teaspoon(s), level
Chicken stock cube(s)
½ cube(s)
Butter Beans, cooked
1 can(s), large, drained
Cannellini Beans, cooked
1 can(s), large, drained
0% fat natural Greek yogurt
50 g
Spinach
200 g
Chicken breast, skinless, raw
4 medium
Instructions
1
Mist a deep frying pan with cooking spray and fry the garlic and onion for 5 minutes over a medium heat until softened, but not coloured.
2
Stir in the paprika, then pour in the stock. Simmer for 2 minutes, then add the butter beans and cannellini beans. Leave to simmer for 3-4 minutes until the beans are warmed through. Stir through the yogurt, then add the spinach and stir until just wilted. Season to taste.
3
Meanwhile, lay the chicken breasts on a sheet of cling film and cover with another sheet. Using a rolling pin, beat the chicken until it’s about 1.5cm thick. Season well. Mist a griddle pan with cooking spray and cook the chicken over a medium heat for around 5 minutes on each side until cooked through. Remove from the pan and leave to rest for 2 minutes, then slice into thick slices.
4
To serve, divide the bean and spinach stew between 4 shallow serving bowls and top with the sliced chicken breast.
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