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 Chicken, Greens & Beans
It sure is a crowd-pleaser: creamy free-range British chicken and cannellini beans. But you won’t believe how much veg we’ve packed in with vitamin-star kale, spinach, onions and garlic all bringing goodness.
Prep in 10
High protein
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 2 onion
- 2 tsp white wine vinegar (Sulphites) (White wine vinegar, Sulphites)
- 160g baby spinach
- 480g cannellini beans (drained)
- 400ml almond cream (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 80g kale
- ½ tsp red chilli flakes
- 2 garlic clove
- 600g British Free Range chicken thighs
- 40g flaked almonds (Nuts)
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
Nutritional Information
Calories: 609
Protein: 48g
Carbs: 28g
Fat: 34g
Creamy Chicken, Greens & Beans
It sure is a crowd-pleaser: creamy free-range British chicken and cannellini beans. But you won’t believe how much veg we’ve packed in with vitamin-star kale, spinach, onions and garlic all bringing goodness.
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Cooking Instructions
- Cut the chicken into bite-sized pieces. Heat a large frying pan with 2 tsp oil on a medium-high heat and add the chicken. Season with sea salt and cook for 5 mins, turning halfway through.
- Meanwhile, finely dice the onions. Finely chop or crush the garlic. Add both to the pan and cook for a further 2-3 mins. Drain the beans, rinse, then add to the pan along with the chilli (to taste) and vinegar.
- Boil a kettle. Dissolve the stock cube in a jug with 50ml boiling water, add it to the pan and simmer for 4-5 mins. Roughly chop the spinach. Add the cream, spinach and kale, simmer for a final 3-4 mins, until the sauce thickens slightly and the chicken is cooked through. Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary. Season with sea salt and black pepper.
- Meanwhile, place a small frying pan on a medium heat. Toast the almonds for 2-3 mins, turning regularly, until golden. Remove and set aside.
- Serve the creamy chicken and beans topped with the toasted almonds.
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