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One-pan chicken with spinach and white beans
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Effortlessly delicious one-pan meal with chicken and beans for a quick, high-fiber feast.
Ingredients:
  • 62.50 ml plain flour
  • 5.00 gm smoked paprika
  • 8 small chicken thigh cutlets (skin on)
  • 36.40 gm extra virgin olive oil
  • 1 small brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 382.50 gm chicken style liquid stock
  • 8 sprigs fresh thyme, plus extra sprigs to serve
  • 21.00 gm lemon juice
  • 1 bunch English spinach, trimmed
  • 400g can Cannellini Beans, drained, rinsed
  • 1 large zucchini, sliced, steamed, to serve
  • 300g broccoli, cut into florets, steamed, to serve
Instructions:
  • In a large snap-lock bag, combine flour and paprika. Add chicken, seal the bag, and shake to evenly coat the chicken in flour.
  • In a large, heavy-based frying pan over medium-high heat, heat oil. Brown chicken in batches for 3 minutes on each side. Transfer to a plate.
  • Sauté onion and garlic in a pan for 2 minutes. Pour in stock, thyme, bay leaves, and lemon juice. Place the chicken back in the pan. Bring to a boil, then simmer over medium-low heat for 15 minutes. Don't forget to remove and discard the bay leaves before serving.
  • Stir in the spinach and beans. Season generously with salt and pepper. Cook for 2 more minutes or until the spinach is just wilted and the chicken is fully cooked. Finish by sprinkling with extra thyme. Enjoy with steamed zucchini and broccoli on the side.

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