One Pot Chicken and Beans

Heat the olive oil in a large casserole pan over medium heat.

Add thinly sliced red onion to the pan and cook for 3-4 minutes until softened.

Add thinly sliced red capsicum and cook for a further 2 minutes.

Add sliced chicken, season with salt, and cook, stirring occasionally until it starts to colour, about 3 minutes.

Stir through finely crushed garlic, then add lemon pepper and chopped thyme.

Pour in chicken stock, bring to a simmer, and cook for 6-8 minutes until the liquid reduces slightly.

Stir in the rinsed and drained butter beans and continue to simmer for another 5 minutes.

Season with salt and pepper to taste, then stir in the baby spinach.

Cover with a lid, turn off the heat, and allow the spinach to wilt for 1-2 minutes.

Uncover, stir through the lemon zest, and serve.