Pan-Fried Chicken with Sprouts, Leeks, Kale & Butter Beans
This recipe is packed with nourishing, whole ingredients that make it a great way to start the year. Vegetables like sprouts, leeks, onions, garlic, and kale, provide fibre, vitamins, and antioxidants to support digestion and immunity, while butter beans add plant based protein and slow release energy.
Combined with chicken for lean protein and cooked gently in chicken stock, our high phenolic EVOO and fresh herbs, this dish is both comforting and nutrient-dense. It’s a simple, balanced meal that supports health and wellbeing from the inside out.
Ingredients
4 chicken breasts, sliced into small pieces
9 Brussels sprouts, trimmed and finely sliced
2 leeks, washed and sliced
1 small onion, finely diced
3 cloves garlic, finely chopped
2 handfuls kale, stems removed, roughly chopped
fresh thyme
1 600g jar butter beans, drained and rinsed
500ml chicken stock
2 tbsp the Governor olive oil
squeeze of lemon
Salt and black pepper to taste
Method
- Heat the olive oil in a large frying pan over a medium-high heat. Season the chicken with salt and pepper and pan-fry until golden on all sides (about 4–5 minutes). Remove chicken from the pan and set aside.
- Add a little more oil if needed, add onion & garlic, sauté for 3-4 mins, add sprouts and leeks, thyme and cook for 4–5 minutes until softened.
- Return the chicken to the pan. Add butter beans and pour in the chicken stock. Bring to the boil, then reduce to a simmer. Stir in the kale and let everything simmer gently for 10 minutes, until chicken is cooked through
- Finish with fresh herbs, a squeeze of lemon and a drizzle of the Governor EVOO.
