Quick Middle Eastern Chicken Soup

Name: Quick Middle Eastern Chicken Soup with Butter Beans, Capsicum & Fetta
Total time: 25 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; ½ tin butter beans; 1 tomato; 1 capsicum; 1 bag baby spinach leaves; 1 packet chicken breast; 1 packet tomato paste; 1 sachet chermoula spice blend; 2 cup water; 1 packet vegetable stock pot; 1 tsp brown sugar; 1 packet Fetta Cubes

with Butter Beans, Capsicum & Fetta

4.5(394)

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Calories

:

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Protein

:

46g protein

Preparation Time

:

25 minutes

Difficulty

:

Easy

Under 30g carbs

Not Suitable for Coeliacs

Calorie Smart

Allergens:

Milk
Soy
May contain traces of allergens

We've taken butter bean soup to the next level by adding juicy chicken breast, plenty of veggies, and creamy fetta to bring it all together. A substantial dinner that also happens to be light on the carbs. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

½ tin

butter beans

1

tomato

1

capsicum

1 bag

baby spinach leaves

1 packet

chicken breast

1 packet

tomato paste

1 sachet

chermoula spice blend

(May be present: Soy.)

1 packet

vegetable stock pot

1 packet

Fetta Cubes

(Contains: Milk;)

Not included in your delivery

olive oil

2 cup

water

1 tsp

brown sugar

Nutritional Values

per serving

Energy (kJ)1702 kJ

Fat12.4 g

of which saturates5.3 g

Carbohydrate21.9 g

of which sugars11.4 g

Dietary Fibre11.1 g

Protein46 g

Sodium1782 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

PDF

1

• Drain butter beans (see ingredients). Roughly chop tomato and capsicum. Roughly chop baby spinach leaves. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.

TIP: If you have any small pieces of chicken, no need to slice in half!

2

• In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. • Cook tomato paste, chermoula spice blend and butter beans, stirring, until fragrant, 1 minute. Add tomato, chicken breast, the water, vegetable stock pot and brown sugar. Season with salt and pepper. • Bring to the boil, then reduce heat to medium and simmer until chicken is cooked through, 10-14 minutes. • Using tongs, transfer chicken to a chopping board. Set aside to cool slightly.

TIP: Chicken is cooked through when it's no longer pink inside.

3

• While chicken is cooking, heat a large frying pan over a high heat with a drizzle of olive oil. • Cook capsicum, tossing, until golden brown, 3-4 minutes. Season. Set aside and cover to keep warm. • Shred cooked chicken using two forks Return chicken to the saucepan, then simmer over medium-high heat until sauce is slightly thickened, 1-2 minutes. Stir in spinach until wilted. Season to taste.

TIP: Slice the chicken, if preferred!