Chicken & bean casserole

Chicken & bean casserole
  • Serves icon Serves 2
  • Time icon Hands-on time 15 min, simmering time 28-30 min

This packed-with-goodness hotpot doesn’t skimp on flavour and will leave you feeling satisfied.

Nutrition: per serving

Calories
248kcals
Fat
5.6g (1.1g saturated)
Protein
30.8g
Carbohydrates
14.9g (6.5g sugars)
Fibre
7.4g
Salt
1.3g
Calories
248kcals
Fat
5.6g (1.1g saturated)
Protein
30.8g
Carbohydrates
14.9g (6.5g sugars)
Fibre
7.4g
Salt
1.3g

Ingredients

  • 2 tsp olive oil
  • 1 large skinless, boneless chicken breast (about 200g), chopped
  • 1 small onion, chopped
  • 1 celery stick, chopped
  • 1 carrot, chopped
  • 1 tsp dijon mustard
  • 250ml reduced-salt chicken stock
  • 125g tinned borlotti beans (rinsed and drained weight)
  • 100g baby spinach

You’ll also need…

  • Large, lidded flameproof casserole

Method

  1. Heat 1 tsp olive oil in the casserole. Add the chicken and cook, stirring, for 5 minutes or until browned all over. Transfer to a plate.
  2. Heat the remaining oil in the casserole, then fry the chopped onion, celery and carrot for 6-8 minutes until starting to soften.
  3. Return the chicken to the pan and add the mustard and stock. Bring to the boil, then reduce the heat to low. Cover and simmer for 20 minutes.
  4. Add the beans and simmer for 8-10 minutes until the chicken is cooked through. Stir in the spinach and cook for 2 minutes to wilt.

delicious. tips

  1. If you like, add crushed garlic at the end of step 2 and serve with a squeeze of lemon juice and a handful of fresh parsley. You could also use similar quantities of other vegetables to those used in the recipe – cauliflower, broccoli and mushrooms would all work well.

  2. This makes enough for one person for 2 fast days. Cool the rest, cover and chill or freeze. Reheat in a pan until hot.

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