Chargrilled Chicken with White Beans and Cabbage

This is lovely light dish that's perfect for spring. Chargrilled chicken that's been marinated in lemon served with white beans and cabbage which go almost creamy in texture. With minimal ingredients and minimal effort, this dish is perfect for any day of the week.

In terms of flavour, the big hitters are lemon and garlic - a winning combination! I used cannellini beans and sweetheart cabbage but you can use any beans and any cabbage you like (even kale!). In fact, if you didn't fancy chicken, a nice piece of white fish would also work really well.

Chargrilled Chicken with White Beans and Cabbage

Serves 2

2 skinless chicken breasts

1 lemon, zested and juiced 

5 spring onions, finely sliced 

2 garlic cloves, sliced 

250g savoy or hispi cabbage, shredded 

400g tin cannellini beans, rinsed and drained 

200ml chicken stock 

sea salt and freshly ground black pepper

Put chicken between 2 sheets of clingfilm or baking paper and gently bash with your fist or rolling pin to flatten to an even thickness. Mix 1 tbsp oil with 1 tbsp of the lemon juice, half the zest and some seasoning and rub all over the chicken. Leave to marinate while you start the beans. 

Soften the spring onion whites and garlic in the remaining oil in a frying pan. Stir in the cabbage and remaining lemon zest for a minute, then add the beans and stock. Simmer for 8-10 minutes until the cabbage is tender and the stock almost all gone. 

Meanwhile heat a griddle pan until smoking hot, then add the chicken and cook for 2-3 minutes on each side until cooked through and charred. 

Stir the remaining lemon juice into the beans with the spring onion greens and heat through before seasoning well with salt and pepper. Serve with the chargrilled chicken.