Romesco Chicken with Spanish Beans

Romesco Chicken with Spanish Beans

Ready in 35 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, September 29, 2019.
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Ingredients

SPANISH BEANS

  • 1 brown onion, thinly sliced
  • 1 carrot, diced 1cm
  • 1 capsicum, diced 1cm
  • 1/2 pack tomato paste
  • 2 tsp paprika spices
  • 1 can mixed beans, drained & rinsed
  • 1 cup chicken stock
  • 1 courgette, diced 1cm
  • 1 pack black olives, roughly chopped
  • 2 tsp balsamic vinegar
  • 1/2 pack baby spinach

CHICKEN

  • 1 pack lean chicken breasts
  • Remaining paprika spices

TO SERVE

  • 1 pack romesco sauce
  • 1/2 bunch parsley, finely chopped
  • 1 lemon, cut into wedges

Steps

  1. Prep & cook Spanish beans. Heat 1 tsp oil in a pot on medium-high heat. Cook onion, carrot and capsicum for 3-4 minutes, until soft. Add tomato paste and first measure of paprika spices and cook for about 1 minute, until fragrant.
  2. Add beans and stock, bring to a simmer then reduce heat to low-medium and cook for about 5 minutes, until slightly thickened.
  3. Finish beans. Add courgette, olives and balsamic vinegar and cook for 1-2 minutes, until courgette is just cooked. Remove from heat, season to taste and cover to keep warm. Stir through spinach just before serving.
  4. Prep chicken. Pat chicken dry and cut into steaks. Place hand flat on top of chicken and slice through horizontally. Season and coat with remaining paprika spices.
  5. Cook chicken. Heat 1 tsp oil in a fry-pan on medium-high heat. Cook chicken for 4-5 minutes each side (depending on thickness), or until cooked through. Rest, covered before slicing thinly.
  6. Serve Spanish beans topped with chicken and romesco sauce. Sprinkle with parsley and squeeze over lemon.

Nutritional Information

Energy 1663 kj
397 kcal
Protein 39.0g
Carbohydrate 16.6g
Fat 19.2g