Ingredients:

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 800 ml chicken stock
  • 2 chicken legs, skin removed and meat shredded
  • 400 g can cannellini beans (including their water)
  • 250 g microwave rice
  • 50 g leafy greens, roughly chopped (e.g., spinach, kale)
  • ½ lemon, zested

Instructions:

  1. In a large saucepan, heat the olive oil over medium heat.
  2. Add the chopped onion and a generous pinch of salt to the pan. Cook for 8-10 minutes, stirring occasionally, until the onion begins to soften.
  3. Mix in the finely chopped garlic and cook for an additional 2 minutes until fragrant.
  4. Pour the chicken stock into the pan, then add the shredded chicken, cannellini beans (with their water), and microwave rice.
  5. Allow the mixture to cook for about 10 minutes.
  6. Using a potato masher
  7. Stir in the chopped leafy greens and cook for another 5 minutes until wilted.
  8. Taste and season with salt as necessary. Finish by scattering lemon zest over the top before serving.