Susyblifestyle

Lemon, Olive and Butter Bean Chicken with Kale

Ingredients:

  • 60ml Olive Oil
  • 2 Lemons, thickly sliced
  • 8 Garlic cloves, skin on and crushed with back of knife
  • 45g Green pitted Olives 
  • 12 Sprigs of Oregano
  • 4 Chicken Breasts
  • 400g tin Butter Beans, drained and rinsed.
  • 12 Cavolo Nero Leaves stalks removed
  • Salt and Pepper

Method:

  1. Preheat the Oven to 220c/200 fan/gas 7.
  2. Put the sliced Lemons, Garlic cloves, Olives, Oregano into a large Roasting tin.
  3. Season with Salt and Pepper and add the Olive Oil.  Toss to combine.
  4. Bake for 10 mins
  5. Add the Chicken breasts and the Butter Beans to the Roasting tin.  Turn the chicken in the oil and juices in the tin to coat it.
  6. Bake for another 10 mins.
  7. Lie the Cavolo Nero leaves on top of the chicken.  Put the tin back in the oven for about 8 mins until the kale is crisp and the chicken is cooked through.