Don't let on how many vegetables are lying in wait under this bubbling cheesy top. Veg-resistant palates will never suspect the roll-call of goodness disguised in deliciousness here as they happily devour beans, capsicum, spinach and tomatoes alongside garlicky, buttered-up chicken. Take the win!
Preheat oven to 220°C fan-forced. Remove and discard core from capsicum and cut into thin strips. Peel and slice onion into half-moons.
Place onion and capsicum in a baking dish and drizzle with 2 teaspoons olive oil. Sprinkle with Subtly Smoky Chipotle, salt and pepper and toss to combine. Roast for 15–17 minutes or until starting to caramelise.
Peel and crush garlic. Zest lime. Place garlic, lime zest and butter in a bowl and mash with a fork to combine. Drain and rinse beans and set aside.
Add tomatoes, sugar and beans to baking dish, stir to combine and return to oven for 15 minutes or until warmed through and bubbling. Sprinkle mixture with cheese and grill for 3–4 minutes or until bubbling and golden. While beans are cooking, continue with step 5.
Slice chicken horizontally to yield 2 thinner pieces. Season with salt and pepper and dust in flour. Heat remaining oil in a frypan over medium-high heat. Add chicken and cook for 4–5 minutes each side or until caramelised and cooked through. Add garlic butter in the last 30 seconds of cooking and turn chicken to coat in butter. Remove pan from heat and set aside.
Cut lime into wedges. Remove tray of beans from oven and switch to grill setting. Add spinach to tray and mix to combine. Remove from oven and set aside to rest for 3 minutes. Slice chicken. Divide cheesy beans between bowls and top with chicken and pan juices. Serve with lime wedges.