Chipotle black bean, corn & chicken one pot
A Mexican inspired one-pot you can rustle up quickly and make time and time again. If you have any leftovers then add extra greens to serve for lunch the next day and add some avocado. Serve with either brown rice or quinoa. To save time you can buy pouches of ready cooked.
Ingredients
Serves 4
Ingredients
2x 400g cans black beans, drained
250g frozen sweetcorn
8 boneless chicken thighs
1x 400g finely chopped tinned tomatoes
1 large red onion, peeled and chopped
2 garlic cloves, peeled and chopped
2 teaspoons of chipotle powder
Juice of 1 lime
Handful of fresh coriander, chopped to serve
Live yoghurt or soured cream to serve
Olive oil
Salt to taste
Brown rice or quinoa to serve.
Method
Place a large skillet pan over a medium heat and add a drizzle of olive oil. Once warm, add the salt, onion and garlic and cook for 5-10 minutes until soft.
Add the smoked paprika and cumin, cook for 2 minutes.
Add the chicken and brown for 4-5 minutes.
Now add the tinned tomatoes, tomato puree, black beans, corn, and lime juice and bring to the boil, before reducing the temperature and leaving to simmer until chicken is cooked through.
Plate and serve with brown rice or quinoa.
Sprinkle with fresh coriander and serve with yoghurt or soured cream.
The Health Boost Tip
If making a vegetarian version and not including chicken, do increase the amount of black beans as they contain good protein. You could also add lentils or chickpeas.
