Paprika chicken with kale & beans

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olive magazine

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Recipe by olive magazine

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1. Heat 1 tbsp olive oil in a pan. Add the onion and garlic and season. Cook for 10 minutes until golden, and then add the chicken. cook until opaque, about 3 minutes. Add the paprika, sherry, tomatoes and beans.
2. Cook for 10 minutes then add the kale and cook for another 10 minutes.

per serving

414 kcalories, protein 31.3g, carbohydrate 37.6g, fat 8.8 g, saturated fat 1.1g, fibre 10g, salt 0.41 g

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Ingredients

• olive oil
• 1 large onion , halved and thinly sliced
• 2 garlic cloves , crushed
• 1 chicken breast , cut into small pieces
• 1 tsp smoked paprika
• 250ml dry sherry
• 1 x 400g tin of plum tomatoes
• 1 x 400g tin of borlotti beans or cannellini beans, drained and rinsed
• 100g kale chopped

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 25 minutes

Low-fat

Ingredients

• olive oil
• 1 large onion , halved and thinly sliced
• 2 garlic cloves , crushed
• 1 chicken breast , cut into small pieces
• 1 tsp smoked paprika
• 250ml dry sherry
• 1 x 400g tin of plum tomatoes
• 1 x 400g tin of borlotti beans or cannellini beans, drained and rinsed
• 100g kale chopped

per serving

414 kcalories, protein 31.3g, carbohydrate 37.6g, fat 8.8 g, saturated fat 1.1g, fibre 10g, salt 0.41 g

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