Spanish Chicken & Beans

This low-cal one-pan chicken and beans dish ticks all the right boxes.

Serves 2

INGREDIENTS

4 (about 250g) Australian Free Range Chicken Tenderloins
1 tsp smoked paprika
1 tsp harissa paste
2 garlic cloves, thinly sliced
1 tbsp fresh lemon juice
125g green beans, chopped
350-400g can organic red kidney beans or cannellini beans, rinsed, drained
1 small zucchini, sliced
50g (1/4 cup) pitted Queen green olives, halved
400g cherry tomatoes
1 tsp extra virgin olive oil
Fresh parsley sprigs, to serve

METHOD

1. Combine paprika, harissa, garlic and lemon juice in a large sealable glass or plastic container. Add chicken and turn to coat.
2. Place the green beans, cannellini beans, zucchini, olive and tomatoes in another large sealable glass or plastic container.
3. Freeze the containers for up to 3 months or until the night before cooking. Defrost overnight in the fridge.
4. Heat oil in a large frying pan. Add contents of chicken container. Cook for 2 minutes each side or until browned. Add contents of veg container. Simmer for 10 minutes or until veg is just tender. Divide chicken and veg mixture among serving plates. Top with parsley.

 Recipe and Image Credit: taste.com.au