Chargrilled chicken with white beans and cabbage
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Ingredients
- 1 large skinless chicken breast
- olive oil
- 1 lemon, zested and juiced
- 5 spring onions, finely sliced
- 2 cloves garlic, sliced
- 250g savoy cabbage, shredded
- 400g tin cannelini beans, rinsed and drained
- 200ml chicken stock
- 100ml double cream
Method
- STEP 1
Butterfly the chicken breast by slicing in half horizontally to make 2 thinner pieces. Put chicken between 2 sheets of clingfilm and gently bash with a meat hammer or rolling pin to flatten to an even thickness. Mix 1 tbsp olive oil with 1 tbsp of the lemon juice, half the zest and some seasoning and rub all over the chicken. Leave to marinate while you start the beans.
- STEP 2
Soften the spring onion whites and garlic in the remaining oil in a frying pan. Stir in the cabbage and remaining zest for a minute, then add the beans and stock. Simmer for 8-10 minutes until the cabbage is tender and the stock almost all gone.
- STEP 3
Meanwhile heat a griddle pan until smoking hot, then add the chicken and cook for 2-3 minutes on each side until cooked through and charred.
- STEP 4
Stir the remaining lemon juice and the cream into the beans with the spring onion greens and heat through before seasoning. Serve with the chargrilled chicken.
