Ingredients
- 1 kilogram boneless skinless chicken breast (4 chicken breast fillets stipulated)
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 lemon, zest and juice of
- 1 tablespoon lemon thyme leaves
- 250 grams broad beans, (1/2 500 grams bag, frozen, cooked and peeled)
- 200 gram cannellini beans (drain, 1/2 a 400 gram can)
- 200 grams corn kernels (drained, 1/2 200 grams can)
- 2 spring onions, thinly sliced
- Salt, to taste
- Pepper, to taste
- Lemon wedges, to serve
How to Make
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Step 1: Toss chicken in half the oil with garlic, zest and half the thyme in a bowl.
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Step 2: Cook chicken in a large non-stick frying pan for 2 minutes on each side and then reduce heat to low, cover pan and cook for 5 to 7 minutes, or until tender and then remove and keep warm.
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Step 3: Heat remaining oil in same pan and add both beans and corn and stir for 2 minutes and then add onions and remaining thyme and cook for 1 minutes and then season with salt and pepper.
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Step 4: Divide among bowl and top with chicken and drizzle with lemon juice and serve with lemon wedges.
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Step 5: TIP - to satisfy the meat lovers in your family, this dish is also delicious if you substitute thin veal steaks or lab backstraps for the chicken.
We hope you enjoy this recipe!
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