One-pot spicy chicken and beans 

Serves 1


-Two chicken thighs (they’re cheaper and juicier than the breast)

-A two inch long section of chorizo

-Half a small-ish onion

-A clove of garlic

-A small handful of mushrooms

-A small handful of green beans (around 12-ish)

– A splash Balsamic vinegar

– A teaspoon of coconut oil

-A squeeze of Tomato purée

-A teaspoon of Paprika

-A handful of spinach

-Half a tin of kidney beans (can use capellini beans or even chickpeas)

-a sprinkle of Parmesan cheese (optional)


1)chop the garlic, onion, mushrooms, green beans and chorizo on a chopping board and leave to one tide

2) heat your coconut oil in a large frying pan. Using kitchen scissors, chop your chicken into strips straight into the warm pan (saves on washing another chopping board and knife).

3) give your chicken a few minutes, turning it continuously until it’s all white on the outside. Then add all your pre-chopped bits from earlier.

4) add your paprika and stir in the pan for around 5 minutes until your beans begin to soften and your mushrooms and onions have browned.

5) Then, add a big squeeze of tomato purée and a splash of balsamic vinegar and stir until everything in the pan is coated.

6) Add the kidney beans and a handful of spinach and simmer until the beans are warmed through and the spinach is slightly wilted.

7) plate up and sprinkle with parmasian cheese to finish.


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