Quick Chilli Con Chicken
with Red Kidney Beans & Cheddar Cheese
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
This low-carb, super speedy meal only requires one pan! Yep, you heard us - it's a one pan wonder that's bursting with classic flavours you know and love. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *The recent harsh weather conditions have impacted the zucchinis grown by our farmers. The quality and freshness is still the same, but they may be a little smaller than usual.*
Ingredients
1 bag
baby spinach leaves
1
capsicum
1 packet
chicken breast
1 sachet
chicken-style stock powder
½ tin
red kidney beans
1 packet
tomato paste
1
zucchini
1 sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy.)
1 packet
Cheddar cheese
(Contains: Milk;)
Not included in your delivery
30 g
butter
(Contains: Milk;)
olive oil
½ cup
water
Utensils
Cooking Steps
SPICY! This is a mild spice blend, but use less if you're sensitive to heat.
• Cut capsicum and zucchini into bite-sized pieces. • Cut chicken breast into bite-sized chunks. • Drain red kidney beans (see ingredients). • In a medium bowl, combine chicken, Tex-Mex spice blend and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over a high heat. • Cook chicken, in batches, stirring, until browned, 3-4 minutes. Transfer to a plate and set aside (the chicken will finish cooking in step 3). • Return the pan to a medium-high heat with a drizzle of olive oil. • Cook capsicum and zucchini, stirring, until softened, 4-5 minutes. • Add tomato paste and cook until fragrant, 1-2 minutes. • Reduce the heat to medium, add the water and chicken stock powder. Simmer until slightly thickened, 3-4 minutes.
• Reduce the heat to medium and add red kidney beans (see ingredients) and chicken to the veggies. Stir to combine. • Simmer until chicken is cooked through, 2-4 minutes. • Add baby spinach leaves and butter. Stir until melted and season with salt and pepper.
• Divide the chicken chilli between bowls. Top with shredded Cheddar cheese.
