Warm winter bean salad with chicken

Try to get butter beans from a jar as they’re generally softer and more flavourful than those from a can.

SERVES 2 PREP 5 mins COOK 25 mins EASY

2 skin-on chicken breasts

2 tbsp olive oil

2 garlic cloves, sliced

100ml chicken stock

300g butter beans, rinsed

and drained

1 lemon, juiced

100g kale, tough stalks removed

and leaves torn small handful of dill, inely chopped 1 head of radicchio, roughly chopped 15g parmesan, inely grated

Coat the chicken in 1 tbsp of the olive oil and season well. Heat a frying pan over a medium heat and fry the chicken, skin-side down, until the skin is golden, about 8-10 mins. Flip and cook for a further 8-10 mins until cooked through. Set aside on a plate to rest for 5 mins, then cut into slices.

Tip the garlic, stock and butter beans into the pan and gently simmer for a few minutes until the stock has almost reduced completely. Remove from the heat and season to taste.

Meanwhile, combine the lemon juice with the kale in a bowl. Massage the juice into the leaves using your hands until the leaves have softened, about 2-3 mins. Toss in the dill, radicchio, parmesan and remaining olive oil. Season well and tip onto a serving platter. Top with the garlicky beans and chicken.

GOOD TO KNOW healthy • folate • iron • 3 of 5-a-day PER SERVING 563 kcals • fat 23g • saturates 5g • carbs 28g • sugars 4g • ibre 13g • protein 54g • salt 0.8g