Chicken with cannellini beans & cavolo nero

Name: Chicken with cannellini beans & cavolo nero
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 400 g cannellini beans; 1 stick celery, thinly sliced; 1 onion, chopped; ½ tsp Dijon mustard; ½ chicken stock cube or stock pot; 270 g Easy to Cook Garlic & Herb Chicken Breasts; 1 tbsp olive oil; 1 pack cavolo nero

A simple chicken supper, thoughtfully designed for maximum flavour and an easy clear up. The chicken is ready-marinated with rosemary, lemon zest, thyme and garlic.

4.5 out of 5 stars(13) Rate this recipe

HealthySource of fibre2 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

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Ingredients

400g cannellini beans
1 stick celery, thinly sliced
1 onion, chopped
½ tsp Dijon mustard
½ chicken stock cube or stock pot
270g Easy to Cook Garlic & Herb Chicken Breasts
1 tbsp olive oil
½ x 1 pack cavolo nero

Method

Preheat the oven to 190ºC, gas mark 5. Tip the beans, including the liquid, into a saucepan. Add the celery, onion, mustard, stock cube and 170ml water. Roughly scrape the marinade and any juices from the chicken pack into the pan and bring to the boil. Turn into a medium baking dish or roasting tin. Season lightly and transfer to the oven for 10 minutes.
Heat the oil in a frying pan and fry the chicken for 3-4 minutes, turning once until pale golden.
Stir the cavolo nero into the beans until combined. Place the chicken breasts on top and return to the oven for 20 minutes, until the chicken is cooked through, the juices run clear and no pink meat remains. Pile the beans and cavolo nero onto plates, spoon over the juices, and place the chicken on top.

Cook’s tip

Cavolo nero is an Italian variety of kale, almost black in colour (hence its name) and is packed with vital nutrients. Use the rest of the pack in any recipes where you might use cabbage or regular kale.