A plate of Spanish chicken and beans served with fresh parsley.
This recipe is designed to be an easy meal prep option and is cooked all in one pan when ready to eat.

Serves: 2

Prep & Cooking Time: 25 mins

Nutrition Information Per Serve:

  • Calories 366
  • Protein 41g
  • Fat Total 11g (Saturated Fat 2g)
  • Carbs Total 23g
  • Fibre 13.5g


  • 1 teaspoon smoked paprika
  • 1 teaspoon harissa paste
  • 2 garlic cloves, thinly sliced
  • 1 tablespoon fresh lemon juice
  • 4 (about 250g) chicken tenderloins
  • 125g green beans, chopped
  • 400g can no-added-salt cannellini beans, rinsed, drained
  • 1 small zucchini, sliced
  • 50g (1/4 cup) pitted Sicilian green olives, halved
  • 400g can cherry tomatoes
  • 1 teaspoon extra virgin olive oil
  • Fresh parsley sprigs, to serve


  1. In a large seal-able glass or plastic container, combine paprika, harissa, garlic and lemon juice. Add chicken and turn over to fully coat.
  2. Place the green beans, cannellini beans, zucchini, olives and tomatoes in another large seal-able glass or plastic container.
  3. Freeze the containers for up to 3 months or until the night before cooking. Defrost overnight in the fridge.
  4. Heat oil in a large frying pan. Add contents of chicken container. Cook for 2 minutes each side or until browned.
  5. Add contents of vegetable container. Simmer for 10 minutes or until vegetables are just tender. Divide chicken and vegetable mixture among serving plates. Top with parsley.