You might want add spoons when you set the table, because this rustic, Italian-inspired lemony chicken is a saucy little number. Braised with deliciously plump butter beans and cherry tomatoes, it's an aromatic bowl of deep down flavour. We've kept the carbs out of it, but if you'd like to reach for a crusty loaf of bread, we feel you.
Roughly chop parsley. Zest lemon. Peel and crush garlic. Place chicken in a bowl with parsley, lemon zest, garlic, salt and pepper and toss to coat.
Melt butter in a frypan over medium-high heat until bubbling. Add chicken and any parsley marinade and cook for 5–6 minutes on one side or until chicken is caramelised. Drain and rinse butter beans.
Turn chicken. Add beans, cherry tomatoes, stock cube, 60ml (¼ cup) water and a sprinkle of salt and pepper and bring to a simmer. Cook chicken for a further 11–12 minutes or until cooked through.
Place olive oil, 2 teaspoons lemon juice, salad leaves, salt and pepper in a bowl and toss to combine.
Once chicken is cooked, remove from pan and set aside. Add spinach, olives and capers to pan and stir to wilt spinach.
Slice chicken. Divide beans between bowls and top with feta and chicken. Serve with salad.