المكونات
- SpinneysFOOD chicken breast fillets 250g
- SpinneysFOOD extra virgin olive oil 1 tbsp
- Garlic clove 2
- Chicken stock 600ml
- Kale 200g
- Basil pesto 60g
- SpinneysFOOD Cannellini beans 400g
- Lemon 1
- Parmesan 50g
أدوات ومستلزمات الطبخ
- Knife 1
Nutrition (Per serving)
- سعرات حرارية 749
- دهون 38g
- بروتين 72.8g
- الكربوهيدرات 32.4g
- السكريات 3.5g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
حساء الليمون مع الفاصوليا والدجاج وصلصة الريحان
Greek 5 Mins Prep · 30 Mins Cook
- Add a generous drizzle of olive oil to a large pot or pan over a medium heat. Once the oil is hot, add the chicken breast fillets and fry for 3 minutes on either side, until golden brown.
- Once the chicken has browned, add the 2 peeled and finely sliced garlic cloves and fry for another 1 minute.
- Pour the chicken stock into the pan and cover with a lid. Reduce to a low heat and leave to simmer for 15 minutes.
- Transfer the fillets to a plate and, using two forks, tear them into small, bite-sized pieces.
- Return the shredded chicken to the pot and add the kale (picked from the stems), pesto and the drained cannellini beans. Leave to simmer for a final 5 minutes.
- Add the lemon juice and season with salt and pepper.
- Serve with a sprinkling of shaved parmesan cheese.