Walnut-Crusted Chicken & Basily Butter Beans

• 2x 125g British chicken breast fillets
• 1garlic clove
• 400 g1 can of butter beans
• 50 g2 bags of walnuts
• 1/2Knorr chicken stock cube
• 1lemon
• 20 gbasil
• 80 gtrimmed fine green beans
• 80 gbaby leaf spinach
• 70 gquinoa

From your cupboard

• Olive oil
• Pepper
• Salt

1. 1.

   Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

   Boil half a kettle

   Add the walnuts to a pestle & mortar and bash into a coarse powder (or pulse in a food processor)

   Rub the chicken breasts with 1 tsp olive oil and a pinch of salt and pepper and add them to a baking tray

   Top the chicken with half the bashed walnuts

2. 2.

   Put the tray in the oven for 15-18 min or until the chicken is cooked through (no pink meat!) and the walnut crust is golden

3. 3.

   Meanwhile, rinse the quinoa in a sieve under cold running water

   Add the quinoa to a pot with a matching lid with 180ml cold water and bring to the boil over a high heat

   Once boiling, reduce the heat to low and cook, covered, for an initial 10-12 min

4. 4.

   Whilst the quinoa is cooking, chop the green beans in half

   Once the quinoa has been cooking for 10-12 min, add the halved green beans and a splash more water and cook, covered, for 5-6 min further until the quinoa is cooked and the green beans are tender

5. 5.

   Meanwhile, roughly chop the basil, including the stalks

   Peel and roughly chop the garlic

   Add the chopped basil and garlic to the pestle and mortar with the remaining walnuts and grind to a paste – this is your walnut pesto

6. 6.

   Drain and rinse the butter beans and wash the spinach

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

   Once hot, add the drained butter beans and washed spinach with a pinch of salt and cook for 2-3 min or until the spinach has started to wilt

7. 7.

   Add the cooked quinoa and green beans to the pan

   Add the walnut pesto, crumble in 1/2 Knorr chicken stock cube, add 150ml boiled water and the juice of 1/2 lemon and give it a good mix up

   Cook for a further 2-3 min or until warmed through – these are your basily butter beans

   Finely slice the cooked walnut-crusted chicken

8. 8.

   Cut the remaining lemon into wedges

   Serve the sliced walnut-crusted chicken over the basily butter beans and the lemon wedge to the side

   Enjoy!