Lemon tahini chicken & grains

🥘 Ingredients

• tenderstem broccoli 160g
• free-range skinless chicken breasts 2 x 150g
• olive oil
• sea salt
• ground black pepper
• roasted red peppers 1 x 460g jar
• garlic 2 cloves
• basil ½ a bunch (15g)
• black olives 30g
• lemon 1
• tahini 2 tablespoons
• cooked mixed grains 1 x 250g packet
• cannellini beans 1 x 400g tin

1. 1

   Put a large shallow non-stick casserole pan on a high heat. Trim tenderstem broccoli , halve any thicker stalks lengthways, and dry fry while you score deeply across free-range skinless chicken breasts at 1cm intervals. Spritz with olive oil , rub with sea salt and ground black pepper , and cook for 3 minutes on each side, or until the chicken is golden and cooked through and the broccoli is lightly charred.
2. 2

   Meanwhile, tip roasted red peppers into a blender, juice and all, then peel and add garlic . Add basil , stalks and all, reserving a few nice leaves, and blitz until smooth. Squash, destone and finely chop black olives . Finely grate and reserve the zest of lemon . Squeeze the juice into a bowl with tahini , which will thicken it, then loosen with splashes of water and season to perfection.
3. 3

   Move the chicken to a board to rest with the broccoli. Pour the pepper sauce into the pan with cooked mixed grains . Drain and add cannellini beans , mix together, boil for a couple of minutes, or until reduced, then season to perfection and divide between plates. Scatter over the broccoli, slice and add the chicken, spoon over the lemon tahini sauce, then sprinkle with the olives, lemon zest and reserved basil leaves.