These Fast 800 Tex-Mex chicken and bean bowls are a high-protein meal with a smoky chipotle sauce that all the family will love. On a non-fast day, you could serve it with a small portion of brown rice and avocado, cheese and soured cream on the side.
PREP 15 MINS
COOK 25 MINS
PER SERVING 380 CALS PROTEIN 45.5G CARBS 22G FAT 10.5G FIBRE 8G
1 tbsp olive oil
1 medium onion, peeled and finely chopped
2 peppers, any colour, deseeded and sliced
4 skinless chicken breast fillets (600g total weight), cut into 2cm chunks
1-2 tbsp chipotle paste (see tip)
400g can chopped tomatoes
400g can black beans or red kidney beans, drained and rinsed
1 chicken stock cube
200g full-fat live Greek yoghurt
small handful freshly chopped coriander, to serve
1. Heat the oil in a large nonstick frying pan, add the onion, peppers and chicken and fry over a medium heat for 8-10 minutes, stirring regularly, or until the onion is softened and lightly browned. H Stir in the chipotle paste and cook for 1 minute more.
2. Add the chopped tomatoes and beans, then refill a can with water and tip it into the pan. Crumble over the stock cube and bring to a simmer, stirring occasionally. Cook for 15 minutes, stirring regularly.
3. Season to taste then spoon the chicken and beans into four deep bowls and divide the yoghurt between them. Serve with cauli-rice, a large portion of cooked green vegetables, and sprinkle over the fresh coriander.
COOK’S TIP If you don’t have chipotle paste, use 2 tablespoons tomato purée mixed with 1-2 teaspoons hot smoked paprika instead.