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.
Grilled Chicken with Ve'duja Bean Stew & Tenderstem Broccoli
Comfort food at its finest with this warming stew. Simmer creamy cannellini beans in a rich stew, flavoured with tangy vinegar and spicy vegan 'nduja. Top with grilled British chicken thighs. Tenderstem broccoli on the side for a hit of green!
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 40g baby spinach
- 180g Tenderstem broccoli
- 200g passata (tomatoes, salt, citric acid)
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 15ml hot honey (honey, chilli extract)
- 40g vegan 'nduja (Red peppers (26%), Rapeseed Oil, coconut oil, haricot beans, chilli peppers (14%), paprika, red wine vinegar, sunflower oil, salt, extra virgin olive oil, lemon juice, black pepper, acidity regulator: citric acid)
- 300g British Free Range chicken thighs
- 1 carrot
- 1 onion
- 1 handful of fresh flat-leaf parsley
- 3 garlic clove
- 230g cannellini beans (cannellini beans, water, salt)
Nutritional Information
Calories: 632
Protein: 46g
Carbs: 43g
Fat: 29g
Ingredients
- 40g baby spinach (use half)
- 15ml hot honey (use half) (honey, chilli extract)
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 150g British Free Range chicken thighs
- 180g Tenderstem broccoli (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 3 garlic clove
- 1 carrot (use half)
- 1 onion (use half)
- 230g cannellini beans (use half) (cannellini beans, water, salt)
- 40g vegan 'nduja (use half) (Red peppers (26%), Rapeseed Oil, coconut oil, haricot beans, chilli peppers (14%), paprika, red wine vinegar, sunflower oil, salt, extra virgin olive oil, lemon juice, black pepper, acidity regulator: citric acid)
Nutritional Information
Calories: 640
Protein: 47g
Carbs: 44g
Fat: 29g
Grilled Chicken with Ve'duja Bean Stew & Tenderstem Broccoli
Comfort food at its finest with this warming stew. Simmer creamy cannellini beans in a rich stew, flavoured with tangy vinegar and spicy vegan 'nduja. Top with grilled British chicken thighs. Tenderstem broccoli on the side for a hit of green!
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Cooking Instructions
Before you start
- Preheat the grill to high (240C)
- Line a baking tray with silver foil
- Pull out a large frying pan, a sieve & a measuring jug
Get started
- Cut the carrot into 1/2cm half-moons. Thinly slice the onion and garlic. Finely chop the parsley. Drain and rinse the beans
- Lay the chicken thighs flat onto the foil-lined baking tray. Coat with half the vegan 'nduja (use less for less heat), drizzle with 1 tsp oil and season with salt and pepper. Grill for 8 mins
Make the stew
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the onion and carrot and cook for 4 mins, until softening. Season with salt and pepper
- Add the garlic and remaining vegan 'nduja and cook for 1 min more
- Stir in the beans, stock powder, passata, half the honey and 100ml water (50ml for 1 person). Bring to the boil, then simmer for 6-8 mins, until reduced
Grill the broccoli
- After 8 mins, trim the broccoli, then add to tray with the chicken and toss with 1 tsp oil and a pinch of salt and pepper
- Grill for 8-9 mins, until the chicken is cooked through and the veg is golden and softened
Last bits
- Rinse the spinach, then add to the stew in the final 1 min and cook until wilted. Stir in half the parsley and season to taste with salt and pepper
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Drizzle the remaining honey over the chicken, turn to coat, then slice against the grain
Plate up
- Share the stew between bowls, with the broccoli alongside. Top with the sliced chicken. Garnish with the remaining parsley to finish
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