Spanish chicken with butter bean bravas
0
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
We’ve swapped potatoes for butter beans in this satisfying take on the smoky tapas favourite, then topped it with griddled paprika-spiced chicken.
Ingredients
Lemon Juice, Fresh
2 tablespoon(s)
Garlic
1 clove(s)
Paprika
1 teaspoon(s), level
Chicken breast, skinless, raw
4 medium
Calorie controlled cooking spray
4 spray(s)
Shallots
3 medium
Garlic
2 clove(s)
Chilli flakes
½ teaspoon(s), level
Paprika
1 teaspoon(s), level
Tinned Tomatoes
1 can(s), large
Caster Sugar
½ teaspoon(s)
Red wine vinegar
1 tablespoon(s)
Butter Beans, cooked
2 can(s), large, drained
Green Beans
200 g
Parsley, fresh
1 tablespoon(s)
Instructions
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.
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