Romesco Chicken

With Spanish beans

Fresh Start Lite 10
Romesco Chicken

This dish will appear in Fresh Start Lite 10 on Sunday, March 25, 2018.


  • ¾ teaspoon oil, for cooking (or use spray oil)
  • ½ brown onion, thinly sliced *
  • 1 clove garlic, minced
  • ½ carrot, diced 1cm *
  • ½ capsicum, diced 1cm
  • 1½ teaspoons tomato paste
  • ¾ teaspoon paprika spice mix
  • ½ can mixed beans, drained, rinsed and drained
  • ¾ cup chicken stock


  • 275g lean chicken breasts
  • 1 teaspoon oil, for cooking (or use spray oil)
  • 1½ teaspoons paprika spice mix
  • 1 clove garlic, minced
  • 40g romesco sauce


  • ½ courgette
  • 1 tomato
  • ½ pack black olives, roughly chopped *
  • 1-2 tablespoons parsley, finely chopped *
  • Zest and juice of ¼ lemon *
  • ¼ teaspoon salt
  • ½ teaspoon honey
  • ½ teaspoon balsamic vinegar
  • 1/3 bag baby spinach *


  • 1-2 tablespoons coriander leaves and stalks, finely chopped * *
  • ¼ lemon cut into wedges *
  • 1 Prepare Spanish beans ingredients.
  • 2 Heat oil in a medium pot on medium-high heat. Cook onion with a pinch of salt for 3-4 minutes, stirring often.
  • 3 Add garlic, carrot and capsicum and continue to cook, stirring, for 1-2 minutes, until vegetables begin to soften. Add tomato paste and first measure of paprika spice mix and cook for 30 seconds, stirring, until fragrant. Add beans and stock, bring to a simmer, reduce heat to low-medium and cook for about 5 minutes, until slightly thickened. Set aside covered.
  • 4 While beans cook, pat chicken dry and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two 1.5cm-thick steaks.
  • 5 Heat oil in a medium fry-pan on medium-high heat. Rub chicken with paprika spice mix and garlic and season. Cook chicken for 2-3 minutes each side (depending on thickness), or until cooked through. Set aside, covered, to rest before slicing thinly, reserving any resting juices.
  • 6 While chicken cooks, dice courgette and tomato 1cm and roughly chop olives. Finely chop all herbs.
  • 7 Once chicken has rested, return pot with beans to a medium heat. Heat for 1 minute before adding all Spanish bean vegetable ingredients and any chicken resting juices (if desired). Stir well until spinach has wilted and season to taste.
  • 8 Cut lemon into wedges.
  • 9 To serve, spoon Spanish beans and vegetables into bowls. Top with chicken and drizzle over romesco sauce. Sprinkle with coriander and squeeze over lemon.
  • SERVES 2

Nutritional Information

  • Energy: 1716 kj / 410 kcal
  • Protein: 39.2g
  • Carbohydrate: 18.5g
  • Fat: 19.6g


  • Pantry staple
  • * Shared ingredient with another recipe

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