FitFastCook

This is a very basic beef stew. It’s easy, delicious and inexpensive to make. While there are hundreds of variations of this traditional recipe, it’s hard to improve on this version’s savory and comforting goodness.

1. Flatten the chicken breasts between baking paper until even, about 1–2cm thick.

2. Mix the olive oil, smoked paprika, cumin, chilli, garlic, lime zest and juice, salt and pepper. Rub over the chicken and leave to marinate.

3. Heat a pan with ½ tbsp oil. Add peppers and onion, season with paprika, cumin and lime, then fry until soft and charred.

4. Stir yoghurt, chipotle paste and salt together for the smoky sauce.

5. Heat a griddle or non-stick pan until hot. Cook the chicken 3–4 mins each side until golden and cooked through.

Note: I used Eatlean chilli cheese here – it keeps the fat right down while still giving loads of flavour. If you swap for regular cheddar, add around +30 kcal and +3g fat per burger.

✅ Freezer friendly: No (best fresh)

🌱 Vegetarian: No (but could swap in halloumi or tofu)

🌾 Gluten-free: Use GF baps

🥘 Batch-cook: Chicken and peppers can be cooked ahead and reheated

6. Toast the baps. Spread the base with avocado, stack the chicken, pile on peppers and onions, drizzle with smoky sauce, sprinkle with cheese, then top with the bun.