Firstly, it's Mexican in quotes because I have not used Pinto beans but a substitute as I could only get dried pinto beans and didn't have time to cook them. So I used a tin of mixed beans from Sainsbury's (flageolet,cannellini, adzuki). Feel free to try out other kinds of beans. I used about 200g of drained beans, 600g of chicken breast, and added about 70g of rice. So the recipe as described here will make about 4 portions (Guys, Cutting) - including your protein and carbs (the beans contribute to the protein and carbs allowance).
Ingredients:
- 600g boneless chicken breast
- About 200g drained beans
- 1 large onion - chopped
- 1 red pepper - chopped
- 1 yellow pepper - chopped
- 10 cherry tomatoes cut into quarters
- 4 cloves of garlic
- 1 teaspoon dried oregano
- 1 teaspoon chilli powder (to taste)
- spoonful of olive oil or coconut oil
- salt and fresh black pepper to taste
- fresh coriander
- 70g wholegrain rice
- Spoonful of 0% fat plain yogurt
Method:
- - Cook the rice separately in advance, while preparing the other ingredients
- - Heat oven to 180C or Gas Mark 4
- - Cut the chicken breasts into bite size pieces
- - Chop the peppers and onion
- - Chop or crush the garlic
- - In a non-stick pan, heat a little oil over a medium heat
- - Add the onion, peppers, garlic, chicken, oregano, chilli, pepper and salt to the pan
- - Turn frequently and cook until the chicken is slightly browned
- - Add the tomatoes and cook over a lower heat for 5 mins
- - Add the beans and cooked rice and simmer over a low heat for a further 5 minutes
- - Add chopped coriander and transfer to oven proof dish, cover and cook in oven for about 30 minutes
- - Serve when ready, with a spoonful of 0% fat yogurt