I got this recipe from Food for Fitness , a great site for everything healthy and fitness. I’m still on my journey to find a better balance of nutrients and this little dish packs loads of protein. At only 500 calories approx per serving it’s perfect for a tasty healthy dinner.

And my favourite part, yes it’s one pot cooking (if you’ve a oven ready hob pot). This is still on my wish list.

Serves 2-3

2 large chicken breasts – chopped into bite size pieces

1 onion – finely chopped

1 red pepper – chopped

1 garlic clove – chopped

50g chorizo – chopped

100g brown rice

300ml chicken stock

10-12 cherry tomatoes – halved

70ml tomato passata

200g tin kidney beans

50g low fat cheddar

1 tsp coconut oil

Mexican seasoning mix – (1 tsp chilli powder or flakes, 1 tsp garlic powder, 1 tsp onion powder, ¹⁄_{2 tsp} crushed red pepper flakes, ¹⁄₂ tsp dried oregano, 2 tsps paprika, 1 ¹⁄₂ tsps ground cumin. ¹⁄₂ tsp sea salt)

1. Preheat your oven to 180 deg.

2. In a pan heat the coconut oil, add the chicken and season with salt & pepper, once browned remove and set aside.

3. Then add in the garlic, onions, pepper & chorizo, cook through for about 5 minutes.

4. Add back the chicken with the mexican seasoning, tomatoes, passata, rice, stock and kidney beans, mix everything through.                                                             

5. Cover with a lid and cook in oven for about 20 minutes. Or transfer to an oven proof dish and cover with foil.

6. Remove from oven and sprinkle the cheese over the top evenly, return to oven and cook for a further 25 minutes.