Ingredients

250g boneless, skinless chicken thighs, cut into bite-sized pieces
1 tbsp olive oil
½ tsp smoked paprika
½ tsp ground cumin
½ tsp garlic powder (optional)
Salt and pepper, to taste
1 small red or yellow pepper, chopped
120g butternut squash, cut into small cubes
100g black beans, drained and rinsed
1 tsp chipotle paste (adjust for heat)
500ml Freja Classic Chicken Bone Broth
2 tbsp chopped fresh coriander
Lime wedges, to serve

Method

1. Preheat the oven to 180°C fan/gas 6. Toss the chopped peppers and butternut squash with half the olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking tray and roast for 20–25 minutes until tender and slightly charred.
2. While the vegetables are roasting, heat the remaining olive oil in a pan over medium heat. Season the chicken with salt, pepper, and a pinch of smoked paprika. Cook the chicken for 6–8 minutes, turning occasionally, until golden and cooked through.
3. In a small saucepan, warm the Freja Classic Chicken Bone Broth over medium heat. Stir in the chipotle paste and black beans, and heat for 2–3 minutes until warmed through.
4. Assmeble the bowls by dividing the cooked chicken, roasted peppers, and butternut squash between two bowls. Pour the hot spiced broth with black beans around the ingredients.
5. Sprinkle chopped fresh coriander over the top and serve with lime wedges for squeezing over.