Quick Middle Eastern Chicken Soup
with Butter Beans, Capsicum & Fetta
We've taken butter bean soup to the next level by adding juicy chicken breast, plenty of veggies, and creamy fetta to bring it all together. A substantial dinner that also happens to be light on the carbs.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
½ tin
butter beans
1
tomato
1
capsicum
1 bag
baby spinach leaves
1 packet
chicken breast
1 packet
tomato paste
1 sachet
chermoula spice blend
1 packet
vegetable stock pot
1 packet
Fetta Cubes
(Contains Milk;)
Not included in your delivery
olive oil
2 cup
water
1 tsp
brown sugar
Nutritional Values
Utensils
Instructions
• Drain butter beans (see ingredients). Roughly chop tomato and capsicum. Roughly chop baby spinach leaves. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.
TIP: If you have any small pieces of chicken, no need to slice in half!
• In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. • Cook tomato paste, chermoula spice blend and butter beans, stirring, until fragrant, 1 minute. Add tomato, chicken breast, the water, vegetable stock pot and brown sugar. Season with salt and pepper. • Bring to the boil, then reduce heat to medium and simmer until chicken is cooked through, 10-14 minutes. • Using tongs, transfer chicken to a chopping board. Set aside to cool slightly.
TIP: Chicken is cooked through when it's no longer pink inside.
• While chicken is cooking, heat a large frying pan over a high heat with a drizzle of olive oil. • Cook capsicum, tossing, until golden brown, 3-4 minutes. Season. Set aside and cover to keep warm. • Shred cooked chicken using two forks Return chicken to the saucepan, then simmer over medium-high heat until sauce is slightly thickened, 1-2 minutes. Stir in spinach until wilted. Season to taste.
TIP: Slice the chicken, if preferred!
• Divide Middle Eastern soup with chickpeas between bowls. Top with capsicum. • Crumble over the fetta cubes to serve.