Chicken & turkey· GF · DF

Lemon, Garlic & Herb Chicken

Name: Lemon, Garlic & Herb Chicken
Prep time: 12 min
Cook time: 38 min
Total time: 50 min
Cuisine: Greek
Ingredients: 700g chicken thigh fillets, 2cm pieces; 1 tin (240g drained) butter beans; 300g courgette, 1cm dice; 1 (150g) onion, finely chopped; 150g cherry tomatoes, halved; 6 cloves (30g) garlic; 60ml (2 lemons) lemon juice, plus the zest; 4g dried oregano and thyme; 15g fresh parsley; 10g cornflour; 20ml olive oil; 1 cube chicken stock cube; 350ml water, to make up the stock

Greek-style chicken thighs braised with butter beans, courgette, lemon, oregano and lots of garlic.

makes 21 blocks, about 40p each

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BatchJoy

batchjoy.com/recipes/lemon-garlic-and-herb-chicken/

Illustration of a bowl of Lemon, Garlic & Herb Chicken

Time: 50 min12 min prep · 38 min cook
Makes: 21 blocks
Cost per blockPer block: 40p
Calories per blockCalories: 74 kcal
Spice: 1 of 5

You’ll need

Batch size

blocks

700gchicken thigh fillets, 2cm pieces
1 tin (240g drained)butter beans
300gcourgette, 1cm dice
1 (150g)onion, finely chopped
150gcherry tomatoes, halved
6 cloves (30g)garlic
60ml (2 lemons)lemon juice, plus the zest
4gdried oregano and thyme
15gfresh parsley
10gcornflour
20mlolive oil
1 cubechicken stock cube
350mlwater, to make up the stock

Allergens: none of the 14 major allergens in the ingredients as listed. Check the labels on stock cubes, sauces and pastes, as brands vary.

Serve it

Orzo or rice with crumbled feta · Warm pitta and tzatziki · Roast potatoes and a Greek salad

Method

Step 1: Toss the chicken with the oregano, thyme and lemon zest. Heat the oil in a large casserole over a medium-high heat and brown the chicken; lift out. (8 min)
Step 2: Lower the heat to medium and soften the onion for 6 minutes, then add the garlic for 1 minute.
Step 3: Return the chicken with the stock, cover and simmer gently for 15 minutes.
Step 4: Add the courgette, tomatoes and butter beans and simmer uncovered for 8 minutes. Thicken with the cornflour mixed with 2 tbsp cold water.
Step 5: Off the heat, stir in the lemon juice and parsley, season, cool and freeze in 70g blocks.

Hotter: add ½ tsp chilli flakes with the garlic, or Aleppo pepper to serve.

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per block	74	7.8g	4.2g	2.8g	1g	0.3g
Per 3 blocks	222	23.4g	12.6g	8.4g	3g	0.9g

Cook’s notes

Add the lemon juice off the heat so it stays fresh and bright.
A spoon of tzatziki at serving makes it.
Breast works but cook it for less time.

Serve it

Orzo or rice with crumbled feta · Warm pitta and tzatziki · Roast potatoes and a Greek salad.

Freeze, reheat and serve

Freeze: Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
Reheat: Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
A portion: 3 blocks (210g) make a dinner for one adult: about 222 kcal and 23.4g protein before rice, bread or potatoes.

Lemon, Garlic & Herb Chicken questions

Can I use a different bean?

Cannellini beans or chickpeas both work in place of the butter beans. Drain them and add them at the same point, with the courgette.

Can I swap the courgette?

Diced red pepper works well and cooks in the same 8 minutes. A couple of handfuls of spinach can also be stirred in at the end until wilted.

Can I use fresh herbs instead of dried oregano and thyme?

Fresh oregano and thyme are lovely, but use about three times as much and add them with the stock rather than at the start, so they don't burn while the chicken browns.