BBQ Chicken, Cannellini Bean & Capsicum Bake
with Cheese, Jalapeños & Herby Garlic Bread
- Milk
- Wheat
- Gluten
- Soy
- Hazelnut
- Eggs
- Milk
- Soy
- Sulphites
- Lupin
- Sesame
- Almond
- May contain traces of allergens
Ingredients
1 packet
Cheddar Cheese
(Contains: Milk)
1 packet
Bbq Sauce
330 g
Chicken Breast
1 packet
Passata
1
Celery
1 packet
Baby Spinach Leaves
1 sachet
All-American Spice Blend
4
Garlic
1
Bake-At-Home Ciabatta
(Contains: Wheat, Gluten, Soy May be present: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond)
1 packet
Pickled Jalapeños
1 packet
Cannellini Beans
1
Capsicum
1 packet
Parsley
1 packet
Tomato Paste
1
Carrot
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic. • Roughly chop parsley. • Roughly chop capsicum into bite-sized chunks. • Cut chicken into small bites. • Drain and rinse cannellini beans.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to plate and cover to keep warm • Return large frying pan, heat a drizzle of olive oil over medium-high heat. Cook soffritto mix and capsicum, stirring, until softened, 6-7 minutes. • Add half the garlic and cook until fragrant, 1 minute.
• Add cannellini beans, All-American spice blend and tomato paste to the pan. Cook until fragrant, 1 minute. • Add passata, the salt, BBQ sauce and the water. Cook, stirring, until well combined, 2-3 minutes. • Add baby spinach leaves and cooked chicken, stirring until wilted. Season with pepper.
• Transfer bean mixture to a baking dish. • Sprinkle evenly with Cheddar cheese. • Bake until thickened and cheese is melted, 10-12 minutes.
• Meanwhile, slice bake-at-home ciabatta in half, lengthways. • Place the butter and remaining garlic in a small microwave-safe bowl. Microwave in 10 second bursts until melted. • Stir through half the parsley. Season with salt and pepper. • Brush garlic butter over the cut-side of ciabatta slices. • Place ciabatta slices directly on a wire rack in the oven. Bake until golden, 5 minutes.
• Divide BBQ baked cannellini beans between bowls. • Garnish with remaining parsley. Sprinkle with pickled jalapeños (if using). • Serve with herby garlic bread. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers loved the savoury, punchy flavours. Some found it mild and suggested adding extra jalapeños or chorizo for more kick.
- Ease of prep: Simple yet delicious, this dish was well-received as an unusual and healthy option.
- Suggestions: Try adding bacon or chorizo for extra flavour. Some recommended using more cheese, both in the bake and on the bread.
- Leftovers: Leftovers were enjoyed for lunch or breakfast, with some adding poached eggs for a delicious next-day meal.
- Portions: Several customers wished for larger servings, suggesting adding extra beans or chicken to bulk it up.
