• 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


  • 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.


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