A MEAL YOU CAN MAKE
Lemon chicken & white beans
Chicken, cannellini beans and spinach in a light lemon broth
About 56 minutes · 2 servings · Hob · large lidded pan
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 350g Chicken breast, 3 cm pieces
- 240g Tinned cannellini beans, drained
- 100g Spinach, washed
- 150g Onion, finely chopped
- 10g Garlic, minced
- 1 whole Lemon, zest and juice
- 15ml Olive oil
- 1 tsp Dried oregano
- 350ml Water
Allergens: Check all ingredient packaging; no allergen-free assurance. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~414 kcal · 54g protein · 26g carbohydrate · 11g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Gather & prepare
Drain 240g tinned cannellini beans. Wash 100g spinach (washed), chop 150g onion (finely chopped) and 10g garlic (minced), and zest and juice 1 whole lemon (zest and juice). Measure 1 tsp dried oregano and 350ml water. Keep 350g chicken breast (3 cm pieces) chilled until loading; use a separate board for raw chicken and never wash it.
Start the pan
Warm 15ml olive oil. Soften 150g onion (finely chopped) for 4 minutes. Add 350g chicken breast (3 cm pieces) and stir for 4 minutes. Add 10g garlic (minced), 1 tsp dried oregano, 240g tinned cannellini beans (drained), 350ml water, 100g spinach (washed) and 1 whole lemon (zest and juice); bring to a simmer. Wash hands and raw-chicken utensils.
Cook gently
Simmer gently, covered, over low heat. Stay nearby. Pause another hands-on task before stirring or adjusting the heat. Add a little water if the mixture catches or becomes too thick; extend the timer if the ingredients need longer.
Check: Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.
Check, finish & portion
Use a clean probe to check the thickest chicken pieces. Check the spinach is wilted and the beans are steaming hot. Serve with some of the lemon broth. Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again. Serve now or portion for prompt cooling; do not wait for the other meals to finish.
Check: Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.
Clear & clean equipment
Turn off the burner. Transfer remaining food to shallow containers. Clean the pan and utensils before the next meal. Allow extra time if equipment is too hot to handle.
Cooling, storing & reheating
Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.