Butter bean and pepper stew with lemon chicken

Ingredients:

375g chicken breast

1 tsp garlic purée

½ white onion, diced

100g butter beans

1 pepper, diced

2 tsp smoked paprika

200ml passata

600g potatoes, parboiled

Olive oil for roasting

Directions:

Sauté the garlic and onion until they become soft and caramelized, which should take about 5-10 minutes. Then, add the peppers and paprika, and let them cook for an additional 5 minutes. Stir in the mixed herbs, followed by the butter beans and passata, allowing the mixture to simmer.

Meanwhile, roast the potatoes on a lined tray until they become tender.

For the chicken, season it with lemon and paprika, and lightly drizzle it with oil. Place the chicken in the oven and let it cook until done.

Finally, divide the dishes separately and serve.