LEMON CHICKEN HARICOT VERT

THIS IS A PERFECT, QUICK, MID-WEEK MEAI. BUT DON’T BE FOOLED; THE SIMPLE INGREDIENTS BELIE ITS DELICIOUS TASTE. I LIKE TO USE EXTRA-FINE GREEN BEANS AS THEY HAVE A TENDER TEXTURE, ARE SMALL, NARROW AND STRAIGHT, UNLIKE THEIR MORE CHUNKY COUNTERPARTS. THE ADDITION OF GINGER GIVES A PUNCH OF FLAVOUR AS WELL AS A DOSE OF HEALTHINESS DUE TO ITS ANTI-INFLAMMATORY AND ANTIOXIDANT COMPOUNDS. EVERYTHING YOU NEED FOR A SATISFYING FAMILY MEAL.

STOVE TOP – PAN

4–6 chicken breast fillets

2 Tbsp olive oil

3 Tbsp minced fresh ginger

2 tsp minced garlic

1 tsp dried thyme

250g fine green beans, topped, tailed and sliced lengthwise

zest of 2 lemons

2 Tbsp lemon juice

4 Tbsp white wine

4 Tbsp chicken stock

1.Slice the chicken fillets into strips.

2.Heat the oil in a pan. Add the chicken, ginger, garlic and thyme, then sauté in the oil until the chicken is browned.

3.Add the green beans to the chicken mixture, along with the lemon zest and lemon juice. Stir to combine and cook for 2 or 3 minutes. Pour in the wine and chicken stock and simmer until the chicken is cooked.

4.Garnish as desired and serve with rice or a starch of your choice.