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.
Serving size
Ingredients
Ingredients
- 2 sweet potato
- 4 British Free Range chicken breasts
- 3 garlic clove
- 40g baby spinach
- 1 handful of fresh flat-leaf parsley
- 1 onion
- 1 unwaxed lemon
- 25g honey
- 2 pepper
-
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).)
- 180g Tenderstem broccoli
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 91Kcal | 634Kcal |
| 380kJ | 2654kJ | |
| Fat | 2.1g | 15g |
| of which saturates | 0.6g | 4.2g |
| Carbohydrates | 10g | 72g |
| of which sugars | 3.3g | 23g |
| Protein | 7.9g | 55g |
| Salt | 0.2g | 1.4g |
| Fibre | 2.7g | 19g |
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
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’.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Pull out a medium saucepan, a large bowl, a peeler, a sieve & a grater
Roast the sweet potatoes & marinate the chicken
- Dice the sweet potatoes into 2cm chunks (peel optional). Place onto one side of a lined baking tray and toss with 2 tsp oil and a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
- Meanwhile, finely chop or crush the garlic. Zest and halve the lemon
- To the large bowl, add the peri peri seasoning, the juice from half the lemon, the honey, half the garlic and 1 tbsp oil. Season with salt and pepper and mix well. Add the chicken, turn to coat and set aside to marinate
Veg time
- Cut the onion into 6 wedges. Dice the peppers into 2cm chunks
- Place both onto the other lined baking tray, drizzle with 1/2 tbsp oil and season with salt and pepper. Roast for 5 mins
Finish roasting
- After 5 mins, add the chicken to the tray with the onion and pepper. Drizzle with any remaining marinade and roast together for 21 mins, until the chicken is cooked through
- Meanwhile, roughly chop the parsley. Trim the broccoli
- When the sweet potato 10 mins remaining, add the broccoli to the other side of the tray. Drizzle 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 lemon zest and remaining garlic and cook for 1 min, then add the beans (with their stock). Simmer for 2-3 mins, until hot
- Rinse the spinach, then add to the pan, along with half the parsley and cook for 1-2 mins, until wilted. Add a squeeze of lemon juice and season to taste with salt and pepper
Finish & 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
- Serve the beans into bowls, topped with the roasted veg, sweet potato and sliced chicken. Drizzle over any juice from the chicken tray and sprinkle with the remaining parsley. Serve the broccoli on the side. Garnish with the remaining lemon wedges
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