Photo of Spanish chicken with butter bean bravas by WW

Spanish chicken with butter bean bravas

Points® value
Total Time
35 min
10 min
25 min
We’ve swapped potatoes for butter beans in this satisfying take on the smoky tapas favourite, then topped it with griddled paprika-spiced chicken.


Lemon Juice, Fresh

2 tablespoon(s)


1 clove(s), finely chopped


1 teaspoon(s), level, smoked

Chicken breast, skinless, raw

4 medium

Calorie controlled cooking spray

4 spray(s)


3 medium, finely chopped


2 clove(s), finely chopped

Chilli flakes

½ teaspoon(s), level


1 teaspoon(s), level, smoked

Tinned Tomatoes

1 can(s), large, chopped

Caster Sugar

½ teaspoon(s)

Red wine vinegar

1 tablespoon(s), or sherry vinegar

Butter Beans, cooked

2 can(s), large, drained

Green Beans

200 g, fine

Parsley, fresh

1 tablespoon(s), chopped


  1. In a small jug, mix together the lemon juice, garlic and smoked paprika, then season well. Put the chicken in a bowl and mist with cooking spray, then stir in the lemon juice mixture. Cover and put in the fridge to marinate for 20 minutes.
  2. Meanwhile, make the butter bean bravas. Mist a nonstick pan with cooking spray and fry the shallots and garlic over a medium heat for 2-3 minutes, until starting to soften. Add the chilli flakes and paprika, and cook for 1 minute, then add the chopped tomatoes, sugar, vinegar and butter beans. Bring to a gentle simmer and cook for 15 minutes.
  3. While the beans are simmering, mist a large nonstick frying pan with cooking spray and set over a medium heat. Add the chicken and cook for 5-10 minutes on each side, or until cooked through and golden. Remove from the pan and let rest for 5 minutes, before slicing thickly.
  4. Cook the green beans in a pan of boiling water for 5 minutes, then drain. Serve with the butter bean bravas and chicken, garnished with the parsley.