for 4 person

Pesto

½ bunch	peppermint
½ bunch	dill
30 g	almond
1	organic lemon, use grated zest and 1 tbsp of juice
3 tbsp	water
40 g	grated Parmesan
½ tsp	salt
3 tbsp	olive oil

Chicken

5 dl	chicken bouillon
1 tbsp	lemon juice
1	onion, thinly sliced
2	garlic clove, thinly sliced
2	bay leaf
½ tsp	mixed peppercorns, crushed
4	chicken breast

Beans

125 g	savoy cabbage, thinly sliced
2 tin	white beans (each approx. 400 g), rinsed, drained
	salt to taste
½ bunch	peppermint, leaves torn off
½ bunch	dill, torn
1 tbsp	olive oil

How it's done

Pesto

Puree the mint, dill, almonds, lemon zest and lemon juice with the water. Add the cheese and salt, mix. Stir in the oil.

Chicken

Bring the stock, lemon juice, onion, garlic, bay leaf and pepper to the boil in a pan. Add the chicken, reduce the heat, cover and simmer for approx. 20 mins. Remove the chicken, pull away the meat using two forks.

Beans

Add the cabbage to the stock, simmer for approx. 5 mins., season with salt. Add the beans, simmer for approx. 5 mins. Add the chicken, heat gently. Serve the chicken and beans with the stock in deep dishes, top with the pesto and herbs, drizzle with oil.

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