Baked Chicken with Smoky Tomato Bean Sauce and Cauliflower Mash

2 chicken breasts

1 tin cannellini or haricot beans, drained

1 tin chopped tomatoes

1 red pepper, diced

1 green pepper, diced

1 onion, diced

2 cloves garlic, sliced

1 tsp smoked paprika

1 tsp cumin

1/2 tsp chilli flakes

1 head cauliflower, broken into florets

1 tbsp butter

Salt, pepper and olive oil

Broccoli and carrots to serve

Preheat oven to 200°C / 180°C fan. Season the chicken breasts well with smoked paprika, salt and pepper and a drizzle of olive oil.

In an oven dish, fry the onion, peppers and garlic in a little oil for 5 minutes until softened. Add the cumin, paprika and chilli flakes, stir well.

Pour in the chopped tomatoes and beans. Season and stir to combine. Nestle the seasoned chicken breasts on top of the bean sauce.

Bake for 30-35 minutes until the chicken is cooked through (internal temp 75°C) and the sauce is thick and rich.

While the chicken bakes, steam the cauliflower until very soft — about 12-15 minutes. Drain well, then mash or blend with butter, salt and pepper until smooth.

Steam the broccoli and carrots until just tender. Serve the chicken on a bed of the cauliflower mash with the bean sauce spooned around it and the vegetables alongside.