Garlic chicken with beans, kale and tomatoes

290 calories per serving

SLICING chicken breasts in half like this creates two nice thin pieces from each breast. This way they cook quickly without getting tough. The rest is easy and makes a good simple meal.

SERVES 4

4 chicken breasts, skinned 1 tbsp olive oil 4 garlic cloves, crushed 200g kale, shredded 400g can of cannellini beans, drained and rinsed 300g cherry tomatoes, halved 1 tbsp sherry vinegar Freshly ground black pepper

PLACE each chicken breast on a work surface with the top side facing up. Put one hand on the chicken breast, then slice through into the side of the breast, continuing to cut horizontally until you have gone all the way through. Put the olive oil and crushed garlic in a bowl. Season the chicken pieces well with black pepper, then add to the bowl. Rub chicken breasts with the garlicky oil until thoroughly coated, then if you have time, leave them to marinate for half an hour. When you are ready to cook the chicken, heat a large griddle pan until hot then turn the heat down to medium. Cook the chicken breasts for 3-4 minutes on each side until they have char lines and are completely cooked through. You may need to do this in a couple of batches. If so, keep the first batch warm while you cook the second batch. Meanwhile, bring a large pan of water to the boil. Cook the kale for 3 minutes until almost done, then add the beans to heat through for a minute. Drain well. To assemble, divide the kale and beans between 4 plates. Cut the chicken breasts diagonally into strips and add them to the plates. Sprinkle over the cherry tomatoes, then drizzle over the sherry vinegar and serve immediately.