Lemon Thyme Chicken With Cannellini Beans & Greens

Why this is peri-perfect… Chicken thighs give us a satisfying protein anchor that supports muscle maintenance and steady blood sugar - something many of us start to lose during perimenopause. Cannellini beans bring gut-supporting fibre and slow carbohydrates, helping energy stay stable. Lemon, garlic and herbs keep the dish bright and fresh, so it feels comforting without being heavy.

Ingredients: 4 serves

8 boneless skinless chicken thighs
1 tbsp olive oil
Zest and juice of 1 lemon
3 garlic cloves, crushed
2  tbsp fresh thyme
Salt & pepper
2 cans cannellini beans (400g each), rinsed and drained
1 small brown onion, finely chopped
1 tbsp olive oil
1 cup chicken broth
120g kale leaves (make sure there are no stems, as they are hard to digest)
Extra thyme leaves or parsley to finish

Instructions:

In a bowl combine olive oil, lemon zest, lemon juice, garlic, thyme, salt and pepper. Toss chicken thighs through the mixture and let them sit for 10–15 minutes while you prep the rest.

Heat a large skillet over medium-high heat. Cook the chicken thighs for 3 minutes per side until golden. Remove and set aside (they’ll finish cooking later).

In the same pan add olive oil and the chopped onion. Cook gently for 4 minutes until soft.

Stir in cannellini beans and chicken broth. Nestle the chicken thighs back into the beans. Stir through the kale.

Simmer gently for 10 minutes until the chicken is cooked through. Pour in the lemon juice. Serve with extra fresh thyme scattered on top.

Per Serve: Calories: 400, Protein: 30g, Carbohydrates: 27g, Fat: 15g, Fibre: 8g