Honey Chipotle Pulled Chicken Chilli

Name: Honey Chipotle Pulled Chicken Chilli
Cook time: 40 min
Yield: 6 servings
Ingredients: 1 tbsp chilli infused olive oil (£2.39); 1 onion (£0.89); 1 red pepper (£0.59); fresh coriander (£0.52); 3 garlic cloves (£0.95); 1 tbsp chipotle hot sauce (£1.49); 650 g chicken breasts (£4.49); 1 tin quality chopped tomatoes (£0.47); 0.5 carton passata (£0.55); 2 tsp cumin (£0.65); 1 tbsp oregano (£0.59); 1 chicken stock cube (£0.65); 400 g black beans (£0.49); 1 tbsp honey (£0.75); salt (£1.59); black pepper (£1.59); 1 fresh lime (£1.19); 480 g long grain white rice (£0.52); fat free natural yoghurt (£0.35)

A hearty winter warmer recipe with 6 servings, only 506 calories, and 36g protein.

Yield6 servings

Cook time40 minutes

Ingredients

Directions

1
Roughly chop the onion and pepper and cook in the chilli oil until softened.
2
Finely chop a small bunch of coriander stalks and crush the garlic then add to the pan along with the chipotle sauce.
3
Add the chicken, tinned tomatoes, passata and around half of the tomato can full of water - the chicken should be mostly covered. Stir in a stock cube and the cumin and oregano.
4
Stir and simmer for 40 minutes, then remove the chicken from the pan. Add the honey and the drained + rinsed black beans to the sauce and leave it simmering whilst you shred the chicken.
5
Meanwhile, rinse your rice and cook according to packet instructions.
6
Add the shredded chicken back in and season with the salt + pepper.
7
Serve up and scatter with coriander, little blobs of yoghurt and lime.

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