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.
Bold Bean Co Roast Turmeric Chicken with Golden Goddess Chickpeas & Tenderstem Broccoli
Dig into goodness with Mindful Chef x Bold Bean Co. Here, you’ll pan-fry tender free-range British chicken, coated in fragrant, golden turmeric, then drizzle with sticky honey. Dish it up with a warming goddess Queen Chickpea stew, simmering with heaps of fresh herbs and vibrant courgette, and nutty tenderstem broccoli. There is nothing more comforting than beans.
High protein
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 160g greek style yoghurt (Milk)
- 570g queen chickpeas (Chickpeas in their bean stock (water and salt).)
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 25g honey
- 1 handful of fresh flat-leaf parsley
- 1 handful of fresh dill
- 1 handful of fresh tarragon
- 180g Tenderstem broccoli
- 2 courgette
- 4 British Free Range chicken breasts
- 1 tsp turmeric
Nutritional Information
Calories: 511
Protein: 55g
Carbs: 30g
Fat: 18g
Bold Bean Co Roast Turmeric Chicken with Golden Goddess Chickpeas & Tenderstem Broccoli
Dig into goodness with Mindful Chef x Bold Bean Co. Here, you’ll pan-fry tender free-range British chicken, coated in fragrant, golden turmeric, then drizzle with sticky honey. Dish it up with a warming goddess Queen Chickpea stew, simmering with heaps of fresh herbs and vibrant courgette, and nutty tenderstem broccoli. There is nothing more comforting than beans.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with baking parchment
- Pull out a medium bowl, a measuring jug & a large frying pan
Get started
- In the medium bowl, combine the turmeric with 1 tbsp oil and a pinch of salt and pepper. Add the chicken and turn to coat
- Thinly slice the courgettes into 1/2cm half-moons. Trim the broccoli
- Heat the large frying pan on medium-high heat. Once hot, add the chicken and cook for 4 mins per side, then transfer to the lined tray. Roast for 5 mins
Roast the broccoli
- Finely chop the tarragon, dill and parsley
- After 5 mins, add the broccoli to the chicken tray. Toss with 1 tsp oil, salt and pepper
- Drizzle the honey over the chicken, turn to coat, then return to the oven for another 9-10 mins, until the chicken is cooked through and the broccoli is tender
Simmer the chickpeas
- Reheat the frying pan with 2 tsp oil on medium-high heat. Once hot, add the courgette and cook for 4-5 mins, until softened. Season with salt and pepper
- Add the garlic paste and cook for 30 secs, then stir in the jar of chickpeas (with their stock), three-quarters of the chopped herbs and 75ml water. Bring to the boil and simmer for 4-5 mins, until thickened
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Allow the chicken to rest for a few mins, then slice into 2cm thick slices
- Remove the chickpeas from the heat and stir in the yoghurt. Season to taste, then share between bowls, with the chicken and broccoli alongside. Sprinkle with the remaining chopped herbs to finish
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