Description
This Healthy Spanish Chicken and Beans recipe features tender chicken tenderloins marinated in smoked paprika and harissa paste, then simmered with tomatoes, cannellini beans, and aromatic garlic for a flavorful, nutritious one-pan meal. Perfect for a wholesome weeknight dinner, it combines smoky, spicy, and tangy flavors with hearty protein and fiber-rich beans.
Ingredients
Scale
Marinade
- 1 teaspoon smoked paprika
- 1 teaspoon harissa paste
- 2 garlic cloves, thinly sliced
- 1 tablespoon fresh lemon juice
Main Ingredients
- 4 chicken tenderloins (about 250g)
- 1 tablespoon olive oil
- 1 can (400g) diced tomatoes
- 1 can (400g) cannellini beans, drained and rinsed
- 1 cup low-sodium chicken broth
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Marinate the Chicken: In a bowl, mix together smoked paprika, harissa paste, garlic, and lemon juice. Add the chicken tenderloins and coat them thoroughly with the marinade. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the marinated chicken tenderloins and cook for 3-4 minutes on each side until they develop a golden-brown crust.
- Add Vegetables and Beans: To the skillet with the browned chicken, add diced tomatoes, drained cannellini beans, and chicken broth. Stir gently to combine all ingredients evenly.
- Simmer: Reduce the heat to low and let the mixture simmer gently for 15-20 minutes. This allows the chicken to cook through completely and the sauce to thicken, melding the flavors.
- Season and Serve: Taste and season the dish with salt and freshly ground black pepper as needed. Garnish with chopped fresh parsley before serving warm.
Notes
- For more heat, increase the harissa paste amount or add a pinch of chili flakes.
- Use boneless, skinless chicken breasts if tenderloins are unavailable; adjust cooking time accordingly.
- Serve with crusty bread, rice, or a side salad for a complete meal.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
