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70pPrice per unit
£2.92/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 190ºC, gas mark 5. Tip the beans, including the liquid, into a saucepan. Add the celery, onion, mustard, stock cube and 170ml water. Roughly scrape the marinade and any juices from the chicken pack into the pan and bring to the boil. Turn into a medium baking dish or roasting tin. Season lightly and transfer to the oven for 10 minutes.
Heat the oil in a frying pan and fry the chicken for 3-4 minutes, turning once until pale golden.
Stir the cavolo nero into the beans until combined. Place the chicken breasts on top and return to the oven for 20 minutes, until the chicken is cooked through, the juices run clear and no pink meat remains. Pile the beans and cavolo nero onto plates, spoon over the juices, and place the chicken on top.
Cavolo nero is an Italian variety of kale, almost black in colour (hence its name) and is packed with vital nutrients. Use the rest of the pack in any recipes where you might use cabbage or regular kale.
Typical values per serving when made using specific products in recipe
Energy | 1,677kJ/ 400kcals |
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Fat | 14g |
Saturated Fat | 1.9g |
Carbohydrates | 25g |
Sugars | 7.4g |
Fibre | 12g |
Protein | 38g |
Salt | 0.9g |
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