Lemon tahini chicken & grains

🥘 Ingredients

• basil
  ½ a bunch (15g)
• black olives (stone in)
  30g
• cannellini beans
  1 x 400g tin
• cooked mixed grains
  1 x 250g packet
• free-range skinless chicken breasts
  2 x 150g
• garlic (peeled)
  2 cloves
• ground black pepper
• lemon
  1
• olive oil
• roasted red peppers
  1 x 460g jar
• sea salt
• tahini
  2 tablespoons
• tenderstem broccoli
  160g

1. 1

   Put a large shallow non-stick casserole pan on a high heat. Trim tenderstem broccoli , halve any thicker stalks lengthways, and dry fry while you score deeply across free-range skinless chicken breasts at 1cm intervals. Spritz with olive oil , rub with sea salt and ground black pepper , and cook for ⏱️ 3 minutes on each side, or until the chicken is golden and cooked through and the broccoli is lightly charred.

   tenderstem broccoli: 160g, free-range skinless chicken breasts: 2 x 150g, olive oil, sea salt, ground black pepper
2. 2

   Meanwhile, tip roasted red peppers into a blender, juice and all, then peel and add garlic . Add basil , stalks and all, reserving a few nice leaves, and blitz until smooth. Squash, destone and finely chop black olives . Finely grate and reserve the zest of lemon . Squeeze the juice into a bowl with tahini , which will thicken it, then loosen with splashes of water and season to perfection.

   roasted red peppers: 1 x 460g jar, garlic: 2 cloves (peeled), basil: ½ a bunch (15g), black olives: 30g (stone in), lemon: 1, tahini: 2 tablespoons
3. 3

   Move the chicken to a board to rest with the broccoli. Pour the pepper sauce into the pan with cooked mixed grains . Drain and add cannellini beans , mix together, boil for a couple of minutes, or until reduced, then season to perfection and divide between plates. Scatter over the broccoli, slice and add the chicken, spoon over the lemon tahini sauce, then sprinkle with the olives, lemon zest and reserved basil leaves.

   cooked mixed grains: 1 x 250g packet, cannellini beans: 1 x 400g tin