This dish is low in fat but high in flavour. A perfect one-pan wonder for a weekday supper. (Try adding steamed wholegrain rice if you want a more filling meal.)
This meal is low calorie and provides 386 kcal, 23.3g protein, 59.1g carbohydrate (of which 8.7g sugars), 5.2g fat (of which 1.1g saturates), 7.8g fibre and 1.2g salt per portion.
Heat a large frying pan with a flameproof handle over a medium heat and lightly spray with oil. Add the onion, red pepper, garlic and chicken. Cook for 3 minutes, stirring continuously.
Preheat the grill to a hot setting.
Add the chilli powder, rice, beans, tomatoes and stock to the pan. Season to taste with salt and freshly ground black pepper. Bring to the boil, then reduce the heat and simmer for 15 minutes.
Place the pan under the grill and cook until golden.
Divide between four plates, garnish with coriander and serve with lime wedges.
