Zesty one-pot lemon chicken and white beans
Toss the bird and beans into one pan for a speedy, high-fibre midweek winner. This nourishing dish keeps cleanup to a minimum – ideal for a frantic Tuesday.
This one-pot wonder is a lifesaver on crazy-busy weeknights. It has everything I love – tender chicken, creamy cannellini beans and fresh vegies – tucked into one pan for minimal washing up. Plus, with 11g of fibre per serve, it’s a hearty, nourishing meal that everyone will love. A simple garden salad would make a lovely addition.
Ingredients
4 chicken breasts
1 tbsp extra virgin olive oil
1 tsp lemon pepper (or Tuscan chicken seasoning)
1 brown onion, finely chopped
2 garlic cloves, finely chopped
2 x 400g cans cannellini beans, drained and rinsed
125m (½ cup) chicken stock
1 green zucchini, thinly sliced
175g (1 cup) cherry tomatoes, halved
zest of 1 lemon
100g (1 cup) green beans, chopped
2 handfuls baby spinach
juice of ½ lemon
50g (½ cup) parmesan cheese, freshly grated
small handful fresh basil leaves, roughly chopped
sea salt and cracked black pepper
Method
Step 1
Rub the chicken breasts with olive oil and seasoning.
Step 2
Heat a large, deep-frying pan over medium-high heat. Add the chicken and cook for 3-4 minutes on each side until golden. Don’t crowd the pan – work in two batches if necessary. Transfer the chicken to a plate and set aside; it’ll finish cooking in the sauce later.
Step 3
In the same pan, add the onion and cook for 2-3 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
Step 4
Add the cannellini beans, chicken stock, zucchini, halved cherry tomatoes and lemon zest. Bring to a gentle simmer, cover with a lid, and cook for 5-8 minutes.
Step 5
Return the chicken and any resting juices to the pan, then stir through the green beans. Cover and simmer for 2 minutes until the chicken is cooked through and the beans are just tender.
Step 6
Remove from the heat. Stir through the spinach, lemon juice and parmesan. Taste and adjust the seasoning with sea salt and cracked black pepper. Sprinkle with basil before serving.
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Sarah Pound is a nutritionist, author of the cookbook 'Wholesome by Sarah', and a recipe columnist for Good Food.
