Chicken one pot is the best weeknight Winter recipe. It doesn't take very long, it requires minimal effort, you can use up some old veg, it's healthy and it's hearty. I usually make this a tomato base but we're using a stock base this time. Enjoy! One Pan Chicken and Beans Ingredients 2 tbsp olive oil 1 red onion, thinly sliced 1 red capsicum (bell pepper), thinly sliced 600g chicken breast, thinly sliced Sea salt and white pepper, to taste 6 cloves garlic, finely crushed 2 tsp lemon pepper 3 sprigs thyme, leaves picked and chopped 500ml chicken stock 400g can butter beans, rinsed and drained 120g baby spinach Zest of 2 lemons Method Heat the oil in a large casserole pan over medium heat. Cook onion for 3-4 minutes until softened. Add capsicum, cook for a further 2 minutes. Add chicken, season with salt, and cook, stirring occasionally until almost starting to colour, about 3 minutes. Stir through garlic, then add lemon pepper and thyme. Pour in stock and bring to a simmer. Cook for 6-8 minutes, until liquid reduces down a bit. Stir in beans, continue to simmer for a further 5 minutes. Stir in spinach and season with salt and pepper to taste. Cover with a lid and turn off the heat, allow to wilt for 1-2 minutes. Uncover and stir through lemon zest then serve FOLLOW US: Andy's Instagram: https://www.instagram.com/andyhearnden/ Katelyn's Instagram: https://www.instagram.com/floodywastaken/ Website with all Andy's recipes: https://www.andy-cooks.com/ #vlog #food #cooking #wine #raw #foryou #youtube #recipe