OurGLP1

Dinner recipe

Smoky paprika chicken and butter bean stew

Tender chicken, butter beans and spinach simmered in a smoky tomato broth, finished with cool lemon yoghurt.

Under 400 caloriesHigh proteinOne panBatch-friendly
Two bowls of smoky paprika chicken, butter bean and spinach stew with lemon yoghurt
Prep12 min
Cook25 min
Total37 min
Makes2 servings
LevelEasy
By OurGLP1 Editorial TeamDevelopment recipe — kitchen testing recommended before deployment

At a glance

Nutrition per serving

Estimated values for 1 of 2 servings.

Calories383kcal
Protein48g
Carbohydrate29g
Sugar11g
Fibre9g
Fat7g

Nutrition is an estimate calculated from generic ingredient values and shown per serving when the recipe makes two servings. Chicken size, bean and tomato brands, and the amount of oil left in the pan will change the result.

Prepare

Ingredients

Scale recipe
Chicken, butter beans, tomatoes, pepper, onion, spinach, yoghurt, lemon, herbs and spices arranged on a pale worktop
Everything measured before cooking keeps the steps calm and clear.

Contains: Milk. Always check individual product labels.

Cook along

Step-by-step method

  1. 1

    Prepare and season

    Pat the chicken dry, then toss it with half the smoked paprika, the cumin and plenty of black pepper. Prepare the vegetables and rinse the butter beans before heating the pan.

  2. 2

    Brown the chicken

    Heat the olive oil in a wide sauté pan over medium-high heat. Add the chicken in one layer and cook for 4–5 minutes, turning once or twice, until lightly golden outside. Transfer it to a clean plate; it will finish cooking in the sauce.

    Paprika-seasoned chicken pieces browning in a cream sauté pan
    Give the pieces room and wait for a golden edge before turning rather than stirring continuously.
  3. 3

    Soften the vegetables

    Lower the heat to medium. Add the onion and red pepper to the same pan with 2 tablespoons of water. Cook for 5 minutes, stirring and scraping up the browned flavour, then add the garlic and remaining smoked paprika for 30 seconds.

  4. 4

    Simmer the stew

    Stir in the chopped tomatoes and butter beans, then return the chicken and any resting juices to the pan. Bring to a gentle simmer, cover loosely and cook for 8–10 minutes, stirring once, until the chicken is cooked through and the sauce has thickened slightly.

    Chicken pieces, butter beans and red pepper simmering in a smoky tomato sauce
    The thickest chicken piece should be opaque throughout and reach 75°C in the centre; the sauce should still be spoonable.
  5. 5

    Fold in the spinach

    Add the spinach a handful at a time, folding each handful through until it begins to wilt. Cook for another 1–2 minutes, then remove the pan from the heat and add a squeeze of lemon juice.

    Fresh spinach being folded into chicken and butter bean stew
    Stop when the leaves are glossy and just wilted; they should stay bright green rather than turning dull.
  6. 6

    Finish and serve

    Mix the yoghurt with the lemon zest and half the parsley. Taste the stew and add a small pinch of salt only if needed. Divide between two shallow bowls, then top with the lemon yoghurt and remaining parsley.

Optional portion idea

A smaller starting portion

Start with half a bowl and keep the yoghurt on the side, then refrigerate the remainder promptly. The stew can be reheated as a smaller meal the following day.

Keep it well

Storage

Cool leftovers promptly and refrigerate in a covered container for up to 2 days, keeping the yoghurt separate. Reheat once until the chicken and sauce are piping hot throughout.

Useful swaps

  • Use drained cannellini beans instead of butter beans, keeping the weight the same.
  • Choose a lactose-free Greek-style yoghurt if required and check every product label.
  • For a milder flavour, replace the smoked paprika with sweet paprika.

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