As we get towards the colder and longer nights, nothing is more comforting than a warming one pan dish. This is one the whole family would love and is a great way of using up any leftover cooked chicken from a Sunday roast.
INGREDIENTS:
3 courgettes
3 mixed peppers
1 red onion
2 cans of chopped
tomatoes
400g can of kidney
beans
400g cooked chicken, shredded
3 tsps. garlic paste
1 tsp paprika
Salt & pepper
Chilli flakes to desired spice levels
METHOD:
Cut the courgettes, mixed peppers & onions into thick chunks and using 1cal spray oil, fry on a low heat in a large pan for 10mins, stirring every so often.
Stir in the seasoning & garlic paste into the pan and then the cooked chicken. Cook together for a few minutes.
Top with the chopped tomatoes, an extra half can of water and a can of drained kidney beans.
Cover and simmer on a low heat for 30-45 minutes. Perfect with rice/in a wrap!
Macro breakdown per portion (this will vary slightly depending on brands):
Calories – 231 Kcals
Carbs - 20g
Fats - 2g
Protein - 29g
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