Serving suggestion. Nutrition is approximate.
Equipment
- Wide nonstick skillet
- knife
- mixing bowl
- thermometer for meat or seafood.
Before you begin
US cup = 240 ml; tablespoon = 15 ml; teaspoon = 5 ml. Use listed gram weights for consistency; weights are raw or dry unless described as cooked or drained.
- Swap the fresh herb for another soft herb at the same weight. For dairy-free sauce, use plain soy yogurt; nutrition and allergens change.
Make it work
- Cook in batches if the skillet is crowded. Add yogurt off the heat to keep the sauce smooth.
Prep 18 min · Cook 25 min
Serves 2 | Prep 18 min | Cook 25 min. Times are estimates; chilling and resting are included in total time.
Ingredients
- 400 g / 14.1 oz Chicken breast, raw, diced
- 300 g / 10.6 oz Red bell pepper, diced
- 300 g / 10.6 oz Cannellini beans, canned, drained
- 12 g / about 2 5/8 tsp Olive oil
- 8 g / 0.3 oz Garlic, minced
- 120 g / 4.2 oz Plain nonfat Greek yogurt
- 20 ml / about 1 3/8 Tbsp Lemon juice
- 2 g / about 3/8 tsp Fine salt
- 0.5 g / about 1/4 tsp Black pepper
- 3 g / about 1 1/4 tsp Smoked paprika
Step-by-step method
- Prepare the starch or legumes
Rinse and drain the cannellini beans thoroughly. Weigh 300 g / 10.6 oz after draining. Set aside to warm in the skillet. - Cut and season
Prepare the red bell pepper as listed. Pat the chicken breast dry and prepare as listed. Mince the garlic. Season the protein with half the salt and all the smoked paprika. - Cook the protein
Heat half the oil in a wide nonstick skillet over medium-high heat. Add the chicken breast in a single layer and cook for 8-12 minutes, turning, until the thickest piece reaches 74°C / 165°F. Transfer to a clean plate. - Cook the vegetables
Heat the remaining half of the oil in the skillet over medium heat. Cook the red bell pepper for 6-8 minutes, stirring, until tender. Add all the garlic for the final 30 seconds. Add the cannellini beans and heat until steaming. - Mix the finishing sauce
Whisk the yogurt with all the lemon juice, remaining salt and pepper. - Combine and serve
Return the cooked chicken breast and its juices to the skillet. Stir gently to distribute all the components, then divide between two plates. Take off the heat before spooning over all the yogurt sauce. Serve two equal portions.
Cook’s notes
Cook in batches if the skillet is crowded. Add yogurt off the heat to keep the sauce smooth.
Storage & reheating
- Cool promptly in shallow portions and refrigerate at 4°C / 40°F or below. Use within 3 days. Reheat cooked leftovers to 74°C / 165°F; keep the yogurt sauce cold and separate.
Allergens
Contains: milk. Check packaged ingredients for additional allergens and cross-contact.
Approximate nutrition
Per serving: 597 kcal · Protein 68 g · Carbohydrates 52 g · Fat 13 g.
Approximate per serving of the complete recipe. Brands, substitutions, cooking losses and portion sizes affect the figures.
