Tuscan style chicken

Serves 6


700g chicken thighs, roughly diced

1 tablespoon smoked paprika

2 tablespoons olive oil

500g bag of frozen broad beans

1 large onion, sliced thinly

4 cloves garlic, crushed

3 medium tomatoes, sliced

2 capsicums, roughly diced

1 – 1 ½ tablespoon capers (more if you love them like I do)

2 tablespoons tomato paste

¼ cup fresh basil leaves, torn

6 teaspoons black olive paste

1/3 cup parmesan cheese, grated

Coat the diced chicken with paprika while you heat 1 tablespoon of oil in a large pan over a medium heat.  Add the chicken in batches – cooking until lightly browned and cooked through, place in a clean bowl and continue to cook the rest of the chicken using more oil if necessary.


Meanwhile – pop the broad beans in a pot with a small amount of water (or better yet a steamer) and allow to steam until they are completely lightly cooked and the skin starts to change colour (about 5 minutes).  Remove from the pot, drain and allow to cool.  If you have minions set them to work peeling the beans while you continue with the rest of the meal.  This is a bit of a fiddly task and takes a while, so don’t leave it until the last minute.


In the same pan you cooked the chicken in add 1 tablespoon of olive oil, cook the onion and garlic until soft (around 3-5 minutes).  Add in the tomatoes, capsicum, capers and tomato paste and mix in.  Finally, add in the cooked chicken, peeled broad beans and basil; cook until everything is heated through and well combined.


Serve with 1 teaspoon of olive paste per serving and the parmesan cheese.


Don’t have 6 people to feed in your house?  No problem, pop 1 serving aside for your lunch the next day and any remaining in the freezer for a quick ‘frozen meal’.

Yoga Mama Studio

53 Crawford Crescent








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