Chicken Family friendly Main

Spring chicken

Name: Spring chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 6 (about 150g each) skinless, single chicken breasts; 125ml (1/2 cup) orange juice; 6 tablespoons chopped fresh herbs (such as thyme, flat-leaf parsley and oregano); Canola oil spray, to grease; 2 shallots (spring onions), chopped; 2 garlic cloves, crushed; 1 red chilli, seeded, finely chopped; 1 small fennel bulb, chopped; 60ml (1/4 cup) chicken stock; 2 x 425g cans flageolet beans, drained; 1 lemon, zested, juiced; Lemon wedges, to serve

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Valli Little's spring chicken is packed with flavour - but best of all, it's super simple.

6 (about 150g each) skinless, single chicken breasts
125ml (1/2 cup) orange juice
6 tablespoons chopped fresh herbs (such as thyme, flat-leaf parsley and oregano)
Canola oil spray, to grease
2 shallots (spring onions), chopped
2 garlic cloves, crushed
1 red chilli, seeded, finely chopped
1 small fennel bulb, chopped
60ml (1/4 cup) chicken stock
2 x 425g cans flageolet beans, drained
1 lemon, zested, juiced
Lemon wedges, to serve

Method

1.

Place the chicken in a glass dish. Combine the orange juice and half the chopped herbs in a bowl and pour over the chicken. Set aside for about 1-2 hours.
2.

Spray a non-stick frying pan with oil. Add the shallots, garlic, chilli and fennel and cook over medium heat for 1-2 minutes. Add the stock and saute for 5 minutes, stirring occasionally. Add the beans and lemon zest and juice. Season with salt and pepper. Stir in remaining herbs. Cover and set aside.
3.

Preheat oven to 200°C. Place the chicken on a wire rack over a baking tray and roast for 15-20 minutes or until the chicken is cooked through.
4.

Slice chicken breasts. Place some bean mixture on serving plates and top with chicken and a lemon wedge.