MEXICAN CHICKENAND BLACK BEANCHILLI
This recipe contains more than 10 different plant foods and is high in dietary fibre thanks to the black beans.
Takes 45 mins
Serves 4
■ 1 tbsp olive oil■ 1 medium onion, peeled and thinly sliced■ 2 garlic cloves, peeled and finely chopped■ 30g bunch fresh coriander, stalks and leaves chopped separately■ 1 tsp ground cumin■ ½ tsp ground coriander■ 1 pinch dried chilli flakes■ 2 skinless chicken breasts, cut into 1cm strips■ 1 x 400g tin chopped tomatoes■ 1 x 400g tin black beans, drained
For the tomato salsa
