Quick Chilli Con Chicken
with Red Kidney Beans & Cheddar Cheese
This low-carb, super speedy, super delicious meal only requires one pan! Yep, you can do this one pan wonder, that's bursting with classic flavours, in a matter of minutes.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Always refer to the product label for the most accurate ingredient and allergen information.
1 bag
baby spinach leaves
1
capsicum
1 packet
chicken breast
1 sachet
chicken stock powder
½ tin
red kidney beans
1 packet
tomato paste
1
zucchini
1 sachet
Tex-Mex spice blend
(May be present Gluten)1 packet
shredded Cheddar cheese
(ContainsMilk)Not included in your delivery
30 g
butter
(ContainsMilk)olive oil
½ cup
water
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 the 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 zucchini and capsicum, 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 and stir to combine. • Simmer until chicken is cooked through, 2-4 minutes. • Add baby spinach leaves and butter until melted and season with salt and pepper.
• Divide the chicken chilli between bowls. Top with shredded Cheddar cheese.