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.
Free-range Peri Peri Chicken with Zesty White Beans & Broccoli
With Mindful Chef x Bold Bean Co, beans have never tasted better. Here, delicate and creamy white beans are simmered in their flavourful stock, along with fragrant garlic and vibrant lemon zest. Serve them alongside roasted free-range chicken, coated in warm peri peri spices, and nutty tenderstem broccoli. Cool beans, bold flavour. Inspired by a recipe from Bold Bean Co's new cookbook, 'Full of Beans’.
High protein
2/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 handful of fresh flat-leaf parsley
- 1 unwaxed lemon
- 3 garlic clove
- 25g honey
- 1 onion
- 1 pepper
- 2 British Free Range chicken breasts
- 2 tsp peri peri seasoning (Lemon Peel Powder, Smoked Paprika, Garlic, Onion, Palm Coconut, Birds Eye Chilli, Nutmeg, Oregano, Black Pepper)
- 570g organic white beans (Organic white beans in their bean stock (water and salt).)
- 20g baby spinach
- 90g Tenderstem broccoli
Nutritional Information
Calories: 653
Protein: 62g
Carbs: 61g
Fat: 16g
Ingredients
- 570g organic white beans (use half) (Organic white beans in their bean stock (water and salt).)
- 25g honey (use half)
- 1 unwaxed lemon (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 1 onion (use half)
- 1 British Free Range chicken breast
- 1 pepper (use half)
- 90g Tenderstem broccoli (use half)
- 2 tsp peri peri seasoning (use half) (Lemon Peel Powder, Smoked Paprika, Garlic, Onion, Palm Coconut, Birds Eye Chilli, Nutmeg, Oregano, Black Pepper)
- 3 garlic clove
- 20g baby spinach (use half)
Nutritional Information
Calories: 661
Protein: 62g
Carbs: 62g
Fat: 16g
Free-range Peri Peri Chicken with Zesty White Beans & Broccoli
With Mindful Chef x Bold Bean Co, beans have never tasted better. Here, delicate and creamy white beans are simmered in their flavourful stock, along with fragrant garlic and vibrant lemon zest. Serve them alongside roasted free-range chicken, coated in warm peri peri spices, and nutty tenderstem broccoli. Cool beans, bold flavour. Inspired by a recipe from Bold Bean Co's new cookbook, 'Full of Beans’.
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a medium saucepan, a medium bowl, a sieve & a grater
Marinate the chicken
- Finely chop or crush the garlic. Zest half the lemon, then halve
- To the medium bowl, add the peri peri seasoning (use half for less heat), the juice from half the lemon, the honey, half the garlic and 1/2 tbsp oil. Season with salt and pepper and mix well. Add the chicken, turn to coat and leave to marinate
Get roasting
- Peel the onion and cut into 6 wedges. Dice the pepper into 2cm chunks
- Place the onion and pepper onto the lined baking tray, drizzle with 1/2 tbsp oil and season with salt and pepper. Roast for 5 mins
Roast the chicken
- After 5 mins, add the chicken to the tray with the veg, along with any remaining marinade and roast for 21 mins, until cooked through
- Meanwhile, roughly chop the parsley and trim the broccoli
- When the chicken and veg have 10 mins remaining, add the broccoli to the tray, toss with 1 tsp oil and a pinch of salt and pepper. Roast for the remaining time, until golden
Simmer the beans
- Meanwhile, heat the medium saucepan with 1 tsp oil on medium heat. Once hot, add the remaining garlic and cook for 1 min, stirring often, until softened and fragrant
- Add the beans, including their stock, and the lemon zest. Bring to a simmer, stirring regularly, and cook for 2-3 mins
- Rinse the spinach, then add to the pan and cook for 1-2 mins, until wilted. Stir in half the parsley and a squeeze of lemon juice. Taste and season with salt and pepper
Last bits & plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Slice the chicken into 1cm thick slices
- Share the beans between bowls, topped with the roasted veg and sliced chicken. Drizzle over any juice from the tray and sprinkle with the remaining parsley. Serve the broccoli on the side, along with the remaining lemon wedges
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