Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 900 g chicken breast, chopped
- 20 g garlic cloves, chopped
- 1 tbsp fajita seasoning
- 1 tsp chilli powder (optional)
- 1 tsp oregano
- 1 tbsp cornflour
- 500 ml chicken stock
- 400 g can of butter beans, rinsed and drained. Drained weight ~ 235 g
- 200 g can of sweetcorn, rinsed and drained. Drained weight ~ 165 g
- 50 g low-fat natural or Greek yoghurt
Instructions
Heat up some olive oil in a large pan. Chuck in the onions and chicken and fry until the chicken gets a bit of colour. (No need for perfection—this is chilli, not MasterChef.)
Add garlic and cook for another 30 seconds. Just enough time to make your kitchen smell incredible.
Stir in the fajita seasoning, chilli powder (if using), oregano, and cornflour. Mix it up so everything is well coated and looking spicy.
Pour in the chicken stock and let it simmer uncovered for about 10 minutes. This is your chance to pretend you’re on a cooking show while dramatically stirring the pot.
Throw in the butter beans and sweetcorn. Let it all mingle and cook for another 10 minutes.
Finally, stir through the Greek yoghurt for that creamy, luxurious texture. Serve hot, garnished with lime and coriander for extra fanciness.
Stand back. Admire your work. Take a picture for Instagram.
Eat. Enjoy. Repeat.
- Prep Time: 15 mins
- Cook Time: 30 minutes
- Category: Poultry
- Method: Hob
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 398
- Fat: 10g
- Carbohydrates: 17g
- Protein: 60g
