Paprika chicken and four-bean salad

Serves: 4

Time to make: 15 mins

Ingredients

More weights & measures

1 tablespoon smoked paprika
1 tablespoon mustard powder
500g skinless chicken breast fillets, fat trimmed
cooking spray oil
400g can four-bean mix (I used Edgell brand), rinsed and drained
60g (about ½ bag) baby spinach leaves, chopped
1 red onion, halved and thinly sliced
½ cup chopped flat-leaf parsley
2 tablespoons olive oil
⅓ cup lemon juice
2 cloves garlic, crushed

Instructions

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1 Place spices on a plate. Spray chicken with oil. Press into spice mixture to evenly coat all over.

2 Heat a large non-stick frying pan over medium-high heat. Add chicken and cook for about 4 minutes each side, or until brown and cooked through. Transfer to a plate. Cover with foil and set aside to rest.

3 Combine beans, spinach, onion and parsley in a bowl. Dress with the combined olive oil, lemon juice and garlic. Shred chicken and add to bowl along with juice and garlic. Toss to combine. Spoon among serving bowls and serve.

HFG tip

For a change, try this recipe with lean pork fillets. Instead of shredding, cut into thin slices before adding to bean and spinach mix.

Nutrition Info (per serve)

Calories 296 cal

Kilojoules 1240 kJ

Protein 33 g

Total fat 13 g

Saturated fat 3 g

Carbohydrates 10 g

Sugar 4 g

Dietary fibre 5 g

Sodium 290 mg

Calcium 90 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.