Creamy Chicken, Kale & Butter Bean Broth

• 2garlic cloves
• 1brown onion
• 1/2chicken stock cube
• 1lemon
• 1large British chicken breast fillet
• 50 gsoft cheese
• 80 gshredded kale
• 1 canof butter beans

From your cupboard

• Olive oil
• Pepper
• Salt

1. 1.

   Boil a kettle

   Peel and finely slice the brown onions

2. 2.

   Heat a large wide-based pan (preferably non-stick) with a matching lid, with 1/2 tbsp olive oil over a medium heat

   Once hot, add the sliced onion with a pinch of salt and cook for 4-5 min or until starting to soften

3. 3.

   Meanwhile, peel and finely chop (or grate) the garlic 

   Dissolve the chicken stock cubes in 400ml boiled water

4. 4.

   Once the onions are starting to soften, push them to one side of the pan and add the chicken breast and cook for 2-3 min or each side or until browned

   Once the chicken has browned, add the chopped garlic and cook for 1 min or until fragrant

5. 5.

   Once fragrant, add the chicken stock and cook, covered, for 10-15 min or until the chicken is cooked through (no pink meat!)

   Meanwhile, drain and rinse the butter beans

   Cut the lemons in half

   Cut half the lemon into wedges

6. 6.

   Once the chicken is cooked, remove it from the pan and transfer it to a board

   Add the shredded kale and butter beans to the pan and cook, covered, for 3-5 min or until the kale has wilted

7. 7.

   Meanwhile, shred the chicken apart, using two forks

   Once the kale has wilted, add the soft cheese and squeeze in the juice of 1/2 lemon and give everything a good mix up

   Gently mash roughly half of the butter beans with a fork

8. 8.

   Serve the shredded chicken over the butter bean and kale broth

   Finish with a generous grind of black pepper and garnish with the remaining lemon wedge

   Enjoy!