Seasoned Chicken & Smokey White Bean Stew
with Spinach, Pepitas & Fetta
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Perfectly seasoned paprika chicken meets a medley of veggies in this hearty, flavour-packed stew. Tender white beans soak up a rich, smokey tomato broth, while some of Nan's special seasoning brings everything together for a comforting dish that’s both nourishing and delicious. This one is sure to warm you up! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Cannellini Beans
1
Capsicum
330 g
Chicken Breast
1
Lemon
1 sachet
Nan's Special Seasoning
1 sachet
Paprika Spice Blend
(May be present: Wheat, Gluten, Soy)
1
Sliced Onion
1 packet
Passata
1 packet
Pepitas
(May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut)
1 packet
Fetta Cubes
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
⅓ cup
Water
Utensils
Cooking Steps
• Thinly slice capsicum. Slice lemon into wedges.
• Drain and rinse cannellini beans.
• Place your hand flat on top of chicken breast and slice through horizontally to
make two thin steaks.
• In a medium bowl, combine paprika spice blend and a drizzle of olive oil. Add
chicken steaks, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken steaks until cooked through, 3-6 minutes each side (cook in
batches if your pan is getting crowded).
• Transfer to a plate and cover to keep warm.
TIP: The chicken is cooked when it is no longer pink inside.
• When the chicken is cooked, wipe out frying pan and return to high heat with a
drizzle of olive oil.
• Cook sliced onion and capsicum, stirring occasionally, until softened,
4-5 minutes. Add cannellini beans and passata, simmering, 2-3 minutes.
• Reduce heat to medium, then add Nan’s special seasoning. Stir in the water and
baby spinach leaves until slightly thickened and wilted, 1-2 minutes. Season to
taste with salt and pepper.
TIP: Add a splash of water if the beans look dry.
TIP: Seasoning is key for this dish, taste and season with more salt and pepper if needed.
• Slice chicken.
• Divide smokey white bean stew between bowls.
• Top with paprika chicken. Sprinkle pepitas and squeeze over lemon. Crumble
over fetta cubes. Serve with any remaining lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: Most found the dish pleasantly tasty, though several felt the smokey spice flavour was mild and could use a boost. Seasoning generously with salt and pepper, as the recipe suggests, makes a noticeable difference.
- Ease of prep: The recipe comes together quickly and is straightforward to follow, living up to its low-difficulty rating.
- Suggestions: Some felt the stew was quite liquid; simmering it a little longer can help thicken the broth to your liking. Chopping the onion more finely was also suggested for a better texture throughout the dish.
- Portions: Portion size was noted positively by at least one reviewer, with servings described as excellent.
