The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Zingy lemon-caper chicken with two-bean salad
This isn’t just dinner, it’s a party on a plate! Lemon, dill and capers get down with spinach and Greek-style yogurt to create a flavour-packed sauce. Spoon it over grilled chicken, cannellini and green beans and you’ve got a feast that’s fresh, vibrant and just the right amount of fancy.
SWK: High protein
Plants 6
SWK: High fibre
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Serving size
Ingredients
- 160g green beans
- 2 skinless chicken breasts
- 1 onion
- 1 unwaxed lemon
- 1 handful of fresh dill
- 10g capers in brine (Capers (93.5%), Salt (4.5%), Water (1%), Grape Vinegar (1%))
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 80g baby spinach
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 230g cannellini beans (cannellini beans, water, salt)
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 100g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 376
Protein: 48g
Carbs: 33g
Fat: 4.5g
Ingredients
- 2 onion
- 4 skinless chicken breasts
- 460g cannellini beans (cannellini beans, water, salt)
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 240g green beans
- 2 unwaxed lemon
- 2 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 160g baby spinach
- 1 handful of fresh dill
- 20g capers in brine (Capers (93.5%), Salt (4.5%), Water (1%), Grape Vinegar (1%))
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 190g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 370
Protein: 47g
Carbs: 32g
Fat: 4.4g
Zingy lemon-caper chicken with two-bean salad
This isn’t just dinner, it’s a party on a plate! Lemon, dill and capers get down with spinach and Greek-style yogurt to create a flavour-packed sauce. Spoon it over grilled chicken, cannellini and green beans and you’ve got a feast that’s fresh, vibrant and just the right amount of fancy.
Cook time:
30 mins
Cuisine:
British
Food group:
Poultry
Allergens: Milk, Mustard
Cooking Instructions
Get your chicken & onions going
- Heat your grill to medium-high.
- Peel the onions and cut each into 8 wedges.
- Place the chicken and onions on a baking tray lined with foil and spritz with cooking spray. Grill for 20 mins until the chicken is cooked through and the onion is softened.
Sort the beans
- Meanwhile, trim the green beans. Zest the lemon and halve the tomatoes.
- Spritz a non-stick frying pan with cooking spray and put it over a medium heat. Fry the green beans for 3-4 mins.
- Add the cannellini beans with their water, then dollop in the Dijon mustard and squeeze in the juice from the lemon.
- Simmer for 2-3 mins until the green beans are cooked, then remove from the heat and stir in the tomatoes.
Sauce time!
- Meanwhile, gather the spinach into a tight bunch and chop. Finely chop the dill.
- Spritz a non-stick frying pan with cooking spray and put it over a medium heat. Add the spinach, capers, garlic paste, lemon zest and dill.
- Cook for 1-2 mins until the spinach has wilted and released a little water.
- Remove from the heat and leave to cool slightly.
Bring it all together
- Add the grilled onions to the beans, then thinly slice the chicken. Stir the yogurt into the spinach mix.
- Serve the beans topped with the sliced chicken, and dollop on the spinach & caper sauce.