Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Lemony bean, chicken and pesto broth

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.