Green goddess glow bowl with chicken
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkham
Green goddess glow bowl with chicken
Dark leafy greens like kale are a useful source of iron, calcium and vitamin C, as well as gut-healthy fibre
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
534Kcal
Fat
18gr
Saturates
3gr
Carbs
30gr
Sugars
4gr
Fibre
15gr
Protein
56gr
Salt
1.7gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 1 x 300g pack 2 skinless boneless chicken breasts
- 3 tsp extra-virgin olive oil
- 2 garlic cloves, crushed
- a pinch of chilli flakes, optional
- 150g shredded kale, coarse stems discarded
- 1 x 400g tin cannellini beans, rinsed and drained
- ½ x chicken stock pot - we used Kallo. Use gluten-free stock, if required
- 100g frozen edamame beans
- flesh of ½ ripe avocado
- zest and juice of ½ lime, plus wedges to serve
- 3 tbsp low fat natural yogurt
Step by step
- Slice each chicken breast in half to make 2 thin escalopes. Season and rub in 1 teaspoon of olive oil. Cook in a hot nonstick frying pan for about 4 minutes each side or until golden brown and cooked through. Remove to a plate, cover and leave to rest for at least 5 minutes.
- Add 2 teaspoons of olive oil to the same pan and gently cook the garlic (and chilli flakes if using) for about 30 seconds, without colouring, then add the kale, seasoning, and 2 tablespoons of water. Steam-fry on a medium heat for 2-3 minutes or until starting to wilt. Mix in the cannellini beans, stock pot and another 2 tablespoons of water and heat through. Put the pan to one side, covered.
- Cook the edamame beans following pack instructions, then drain. Meanwhile, mash or blend half the avocado flesh with the lime zest, juice and yogurt and season to taste. Thin with a little water if needed, to make a thick dressing that can be drizzled. Roughly chop the rest of the avocado.
- Divide the kale and cannellini beans between 2 bowls and top with the edamame, avocado and sliced chicken. Drizzle with the avocado dressing and serve with extra lime wedges.
