Chicken Fillets with a Cannellini Bean Puree

Henrietta Norton BSc, Dip NT, MBANT, AFMCP Co-founder of Wild Nutrition and Nutritional Therapist.


2 chicken fillets or thighs
300ml fresh organic chicken stock
200g organic cannellini beans, soaked and cooked as per instructions
2 garlic cloves
Juice of 1/2 a lemon
Handful freshly chopped parsley


Poach the chicken fillets in the chicken stock for approximately 20 minutes (depending on their size). Pulse the cannellini beans, garlic and lemon juice together in a food processor and slowly add the chicken stock until you have desired consistency like a smooth humous. Season and pour over the cooked chicken fillet and sprinkle with fresh parsley.

Delicious served with sautéed leeks and roasted vine cherry tomatoes.

Explore our product range