
Veggie Bean Burger
Hands down, this bean burger recipe is the best one we’ve tried! It works very well the…
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20mins
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45mins
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Easy
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4
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Free Food
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FF
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4 chicken breasts
Low cal spray oil
2 onions chopped
2 tbsp freshly grated ginger
1 1/2 tsp sweet smoked paprika
Good pinch of saffron
330 ml hot chicken or vegtable stock
3 dried apricots halved
200g canned tomatoes
1tsp stevia
1 lemon zest
1/2 lemon juice
Garnish of water cress
fat free greek yogurt to serve (optional)
Shredded red cabbage
Place a heavy-based pan on a medium heat. Add low cal spray and coat the pan. Cut the chicken into small pieces and fry until cooked through. Set aside.
In the same pan, add onions, ginger and paprika and fry until golden.
Meanwhile, add the saffron to the stock – leave to soak.
Add the apricots, tinned tomatoes, Stevia and lemon juice into the cooked onions. Stir through and then once the saffron has infused with the stock add this to the pan also.
Add the chicken back into the pan and leave to cook until reduced.
Serve with watercress, lemon zest, shredded cabbage and Greek yogurt. Add basmati rice to accompany.
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