Lemon Chicken with Cannellini Beans and Rosemary

275 Calories

per portion - serves 2

A tangy, light bean casserole that is made in a pan on top of the hob and is on the table in under half an hour.



  • low-fat cooking spray
  • 200g chicken breast fillets, skinless and cut into small pieces
  • 2 cloves garlic, peeled and finely chopped
  • 1/2 teaspoon cumin seeds
  • 1 tablespoon rosemary leaves, finely chopped and woody stem discarded
  • juice and zest of 1 small lemon
  • 1 x 400g tin of cannellini beans, drained and rinsed
  • 200g cherry tomatoes, halved
  • 100ml vegetable stock (I used Marigold Swiss Vegetable Bouillon Powder)
  • 2 tablespoons low-fat plain Bio-yoghurt
  • salt and freshly ground pepper