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.
Lemon & Herb Chicken with Creamy Fennel Beans & Roast Tomatoes
Tender free-range British chicken is coated in bright lemon zest and fragrant garlic paste, then roasted until golden. Pair it alongside a creamy cannellini bean & fennel stew, flavoured with sharp mustard and sweet shallot, and vibrant roasted tomatoes. It's spring in a bowl.
Prep in 10
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 80g greek style yoghurt (Milk)
- 1 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 230g cannellini beans (cannellini beans, water, salt)
- 110g baby tomatoes
- 2 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 300g British Free Range chicken thighs
- 1 unwaxed lemon
- 1 shallot
- 1 fennel
Nutritional Information
Calories: 561
Protein: 44g
Carbs: 30g
Fat: 29g
Ingredients
- 1 shallot (use half)
- 150g British Free Range chicken thighs
- 1 tsp Dijon mustard (use half) (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 1 unwaxed lemon (use half)
- 2 tbsp garlic, basil and parsley paste (use half) (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 80g greek style yoghurt (use half) (Milk)
- 230g cannellini beans (use half) (cannellini beans, water, salt)
- 110g baby tomatoes (use half)
- 1 fennel (use half)
Nutritional Information
Calories: 572
Protein: 44g
Carbs: 30g
Fat: 30g
Lemon & Herb Chicken with Creamy Fennel Beans & Roast Tomatoes
Tender free-range British chicken is coated in bright lemon zest and fragrant garlic paste, then roasted until golden. Pair it alongside a creamy cannellini bean & fennel stew, flavoured with sharp mustard and sweet shallot, and vibrant roasted tomatoes. It's spring in a bowl.
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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 frying pan, a measuring jug & a grater
Start the prep
- Remove the fennel sprigs and set aside, then trim and thinly slice the fennel. Thinly slice the shallot. Zest and quarter the lemon
Get cooking
- Heat the medium frying pan with 2 tsp oil on medium heat. Once hot, add the fennel and shallot cook for 6-8 mins, until golden and softened. Season with salt and pepper
Roast the chicken
- Lay the chicken thighs flat onto one side of the lined baking tray, coat with half the lemon zest and half the garlic herb paste, drizzle with 1 tsp oil and season with salt and pepper.
- Add the tomatoes to other side of the tray, drizzle with 1/2 tsp oil and a pinch of salt and pepper and roast for 16 mins, until the chicken is cooked through and the tomatoes softened
Simmer simmer
- Stir the remaining lemon zest and garlic herb paste into the fennel and cook for 1 min, then add the cannellini beans (with their liquid), stock powder, mustard and 50ml water (25ml for 1 person). Bring to a simmer and cook for 6-7 mins, until the liquid has reduced and the fennel has softened
- When ready, remove the pan from the heat, stir in the yoghurt and juice from half the lemon (or to taste). Taste and season with salt and pepper if needed
Final steps & plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Thinly slice the chicken
- Share the fennel and beans between bowls, topped with the sliced chicken and roast tomatoes, drizzling over any remaining cooking juices. Scatter with the fennel sprigs to finish. Serve with the remaining lemon, cut into wedges
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