Photo of Crispy lemon & herb chicken with kale & cannellini mash by WW

Crispy lemon & herb chicken with kale & cannellini mash

Points® value
Total Time
20 min
5 min
15 min
Crisp, flavoursome chicken breasts with a smooth bean mash and seasonal kale, all brought together with a homemade tomato sauce.



1 medium, juice and zest

Parsley, fresh

15 g, finely chopped

Basil, fresh

15 g, finely chopped

Parmesan Cheese

10 g, grated

Breadcrumbs, fresh

25 g, wholemeal

Chicken breast, skinless, raw

4 medium, about 1cm thick

Egg, whole, raw

1 medium, raw, beaten

Olive Oil

2 teaspoon(s)


2 clove(s), finely chopped

Tinned Tomatoes

1 can(s), small

Kale, raw

100 g

Cannellini Beans, cooked

2 can(s), large, drained


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Mix together the lemon zest, parsley, half of the basil, the Parmesan and breadcrumbs, and season. Dip the chicken in the egg, then into the breadcrumb mixture. Put it onto a baking sheet and cook in the oven for 15 minutes.
  2. Meanwhile, heat a pan over medium heat, add the oil and cook half of the garlic for 1 minute. Stir in the remaining basil and the chopped tomatoes, and cook for 3–4 minutes. Put into a blender and then whizz to a purée. Loosen with a little water if too thick and season to taste.
  3. Bring another pan of water to the boil. Cook the kale for 2 minutes, then drain, reserving 75ml water, and set aside. Drain the cannellini beans and put them in the pan with the rest of the garlic. Cook over a low-medium heat for 1–2 minutes, then mash. Stir through the lemon juice, kale and reserved water, season and serve with the chicken, tomato sauce and lemon wedges.


Cook 320g Tenderstem broccoli in boiling water for 3–4 minutes and serve with the chicken and mash, if you like.