Green goddess glow bowl with chicken
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkham
Green goddess glow bowl with chicken
Dark leafy greens like kale are a useful source of iron, calcium and vitamin C, as well as gut-healthy fibre
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
534Kcal
Fat
18gr
Saturates
3gr
Carbs
30gr
Sugars
4gr
Fibre
15gr
Protein
56gr
Salt
1.7gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 x 300g pack 2 skinless boneless chicken breasts
- 3 tsp extra-virgin olive oil
- 2 garlic cloves, crushed
- a pinch of chilli flakes, optional
- 150g shredded kale, coarse stems discarded
- 1 x 400g tin cannellini beans, rinsed and drained
- ½ x chicken stock pot - we used Kallo. Use gluten-free stock, if required
- 100g frozen edamame beans
- flesh of ½ ripe avocado
- zest and juice of ½ lime, plus wedges to serve
- 3 tbsp low fat natural yogurt
Step by step
- Slice each chicken breast in half to make 2 thin escalopes. Season and rub in 1 teaspoon of olive oil. Cook in a hot nonstick frying pan for about 4 minutes each side or until golden brown and cooked through. Remove to a plate, cover and leave to rest for at least 5 minutes.
- Add 2 teaspoons of olive oil to the same pan and gently cook the garlic (and chilli flakes if using) for about 30 seconds, without colouring, then add the kale, seasoning, and 2 tablespoons of water. Steam-fry on a medium heat for 2-3 minutes or until starting to wilt. Mix in the cannellini beans, stock pot and another 2 tablespoons of water and heat through. Put the pan to one side, covered.
- Cook the edamame beans following pack instructions, then drain. Meanwhile, mash or blend half the avocado flesh with the lime zest, juice and yogurt and season to taste. Thin with a little water if needed, to make a thick dressing that can be drizzled. Roughly chop the rest of the avocado.
- Divide the kale and cannellini beans between 2 bowls and top with the edamame, avocado and sliced chicken. Drizzle with the avocado dressing and serve with extra lime wedges.
