The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Smoky baked bean chicken traybake
No energy to cook? This traybake is zero effort, 100% goodness: think fibre-rich cannellini beans, free-range British chicken and leafy spinach. Plate up with salad leaves and you’re done.
Prep in 10
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 80g baby spinach
- 240g cannellini beans (drained)
- 1 onion
- 2 British Free Range chicken breasts
- 3 garlic clove
- 40g mixed salad leaves
- 1 tbsp smoked paprika
- 1 handful of fresh rosemary
- 1 tbsp tomato puree
- 400g chopped tomatoes (Tomatoes, Tomato Juice, Citric Acid (E330))
- 1 tsp cajun spice (Cayenne Pepper, Green Cardamom, Cumin Seed, Black Peppercorns, Sea Salt, Fennel, Garlic, Coriander Seed, Red Chillies, Oregano, Thyme)
Nutritional Information
Calories: 551
Protein: 58g
Carbs: 37g
Fat: 22g
Ingredients
- 1 handful of fresh rosemary (use half)
- 20g mixed salad leaves
- 1 onion (use half)
- 1 tbsp tomato puree (use half)
- 1 tbsp smoked paprika (use half)
- 2 large tomatoes
- 40g baby spinach
- 1 tsp cajun spice (use half) (Cayenne Pepper, Green Cardamom, Cumin Seed, Black Peppercorns, Sea Salt, Fennel, Garlic, Coriander Seed, Red Chillies, Oregano, Thyme)
- 240g cannellini beans (drained) (use half)
- 1 British Free Range chicken breast
- 1½ garlic clove
Nutritional Information
Calories: 533
Protein: 56g
Carbs: 33g
Fat: 22g
Smoky baked bean chicken traybake
No energy to cook? This traybake is zero effort, 100% goodness: think fibre-rich cannellini beans, free-range British chicken and leafy spinach. Plate up with salad leaves and you’re done.
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Goodness from natural food - full of fibre
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Finely dice the onion and finely slice the garlic. Add both to a large ovenproof dish along with the chopped tomatoes, then finely chop the rosemary and add too, along with the paprika and the half sachet of tomato puree.
- Drain the beans, rinse, then add to the dish and pour in 100ml water. Mix everything together and drizzle over 1 tbsp oil. Season with sea salt and black pepper.
- Rub the chicken with the cajun spice, sea salt and 1 tbsp oil. Place on top of the bean mix, then bake for 20-25 mins, until it is cooked and the vegetables are soft and beginning to char. Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary.
- When the beans and chicken are cooked, remove the chicken. Stir the spinach into the beans, until wilted.
- Slice the chicken. Serve the beans topped with the chicken, and the salad leaves on the side.
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