Photo of Chargrilled chicken with smoky beans & spinach by WW

Chargrilled chicken with smoky beans & spinach

Points® value
Total Time
30 min
10 min
20 min
Smoked paprika is the secret ingredient that gives this simple dish a distinctive flavour, and makes it just that little bit more special.


Calorie controlled cooking spray

8 spray(s)


2 clove(s), finely chopped

Red onion

1 medium, finely chopped


2 teaspoon(s), level

Chicken stock cube(s)

½ cube(s), 300ml chicken stock

Butter Beans, cooked

1 can(s), large, drained, drained

Cannellini Beans, cooked

1 can(s), large, drained, drained

0% fat natural Greek yogurt

50 g


200 g

Chicken breast, skinless, raw

4 medium, 4 x 165g


  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.