Romesco Chicken

Steps

1. Prepare Spanish beans ingredients. Heat oil in a medium pot on medium-high heat. Cook onion with a pinch of salt for 3-4 minutes, stirring often.
2. 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.
3. 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.
4. Heat oil in a large 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.
5. While chicken cooks, dice courgette and tomatoes 1cm and roughly chop olives. Finely chop herbs.
6. 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.
7. Cut lemon into wedges.
8. To serve, spoon Spanish beans and vegetables into bowls. Top with chicken and drizzle over romesco sauce. Sprinkle with coriander and squeeze over lemon.