Chicken & Leek Casserole

Look after your ticker with this delicious recipe from Pippa Middleton. Packed with heart-healthy herbs, veg and protein, this dish will put a smile on anyone's face.

  • Serves: 4
cal 234
Chicken & Leek Casserole
  • 1 tsp olive oil
  • 500g boneless, skinless chicken breast
  • 400g leeks, trimmed and thinly sliced
  • 400g can haricot beans, drained and rinsed
  • 4 sprigs fresh thyme
  • 1 fresh bay leaf
  • 300ml homemade chicken stock or ready-made, low-salt alternative
  • bunch of fresh flat-leaf parsley, coarsely chopped (20g)

Nutrition: per serving

  • cal234
  • fat4g
  • protein41.5g
  • sat fat0.8g
  • salt0.83g
  • carbs15.5g
  • sugar2.9g

Ingredients

  • 1 tsp olive oil
  • 500g boneless, skinless chicken breast
  • 400g leeks, trimmed and thinly sliced
  • 400g can haricot beans, drained and rinsed
  • 4 sprigs fresh thyme
  • 1 fresh bay leaf
  • 300ml homemade chicken stock or ready-made, low-salt alternative
  • bunch of fresh flat-leaf parsley, coarsely chopped (20g)
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Method
  • Heat the oil in a non-stick sauté pan and cook the chicken over a high heat until browned on both sides. Remove from the pan, drain on kitchen paper and keep warm.
  • Add the leeks to the pan and cook over a low heat for 3-4 minutes until softened but not browned. Add the beans, thyme, bay leaf and stock, cover and simmer for a further 4 minutes.
  • Arrange the chicken on top of the beans, cover the pan and cook over a low heat for 15-20 minutes until the chicken is cooked through. Scatter with flat-leaf parsley and serve with pearl barley, steamed broccoli florets and some wilted chard or asparagus.
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Chicken & Leek Casserole

Recipe taken from:

Recipes taken from Heartfelt by Pippa Middleton. Published by British Heart Foundation. Photography by David Loftus.

Nutrition: per serving

  • cal234
  • fat4g
  • protein41.5g
  • sat fat0.8g
  • salt0.83g
  • carbs15.5g
  • sugar2.9g

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