The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Creamy Caper Chicken & Blistered Beans
blackened beans and butter beans.
High protein
1/3 daily fibre
New
6 plants
Low sat fat
Serving size
Ingredients
- 1 handful of fresh flat-leaf parsley
- 40g capers (Water, Salt, Vinegar)
- 240g green beans
- 5 garlic clove
- 460g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 1 unwaxed lemon
- 2 tsp smoked paprika
- 4 British Free Range chicken breasts
- 200g sugar snap peas
- 400ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 300g vegetable gravy (Celery) (Water, Vegetable Stock Base (Carrot juice concentrate, Mushroom Concentrate [Mushroom juice concentrate, Salt], Onion powder, Salt, Onion juice concentrate, water, black pepper) (5%), Cornflour, Date Syrup, Salt, Garlic, Acidity Regulator: Lactic Acid, Celery Powder, Thyme, Rosemary, Black Pepper, Bay Leaf.)
- 80g baby spinach
Nutritional Information
Calories: 556
Protein: 56g
Carbs: 33g
Fat: 21g
Creamy Caper Chicken & Blistered Beans
blackened beans and butter beans.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Trim the green beans and cut into 3cm pieces. Halve the sugar snap peas lengthwise. Finely chop or crush the garlic. Finely chop the parsley.
- Heat a large frying pan with 1 tbsp oil on high heat. Add the green beans and sugar snaps to the pan, and cook for 3-4 mins, until nicely charred. Season with sea salt and black pepper, and remove from the pan and set aside until later.
- Reheat the frying pan with 1 tbsp oil over medium-high heat. Once hot, add the chicken breasts and cook for 5 mins, per side. Transfer to a lined baking tray and cook for 14 mins, until cooked through. Leave to rest then slice against the grain.
- Add the garlic and capers to the frying pan used for the chicken and cook for 1-2 mins. Drain and rinse the butter beans. Add the gravy, cashew cream and paprika and butter beans, and simmer for 5-6 mins, until the liquid has reduced by half.
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary.
- When the chicken is cooked through, add the sugar snaps, green beans, spinach and half of the parsley to the butter beans to warm through. Squeeze in the juice of 1/2 a lemon, and season to taste with sea salt and black pepper.
- Serve the beans in bowls topped with the chicken. Serve with the remaining lemon wedges and parsley.
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