Made on a budget with only 5 ingredients, this chicken and bean bowl is even better when left to sit overnight and enjoyed for lunch the next day.
SERVES 4 // COOKING TIME 30 min
1 whole roast chicken
1 L chicken stock
2 × 400 g tin cannellini beans
¼ cup pesto
2 tsp cumin
1. Shred the chicken meat from the bones. Set aside.
2. Place shredded chicken, chicken stock, beans, pesto and cumin in a pot. Bring to the boil, then cover and reduce heat to medium-low. Simmer for at least 10 minutes to allow the flavours to develop.
3. Serve warm with one or more of the following: diced avocado, chopped coriander, chopped spring onions, grated cheese, sour cream and tortilla chips.