Chicken thighs with butter beans, courgettes, broccoli and a tomato salsa

Crisp chicken thighs with braised butter beans and fresh tomato salsa. Much fibre and protein.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place the thighs skin-side-down in a cold pan and cook on a medium head until the fat render and crisps the skin.

Step 2

Place the thighs skin-side-up in an oven of an air fryer for 20 minutes to cook through.

Step 3

Slice the onion and saute in the pan used for the chicken.

Step 4

Slice the courgette and cut the broccoli into small florets. Cook in the pan until the courgette is soft.

Step 5

Chop the chilli and garlic and add to the pan with the tin of beans (including the water).

Step 6

Add the zest and juice of the lemon to the beans and simmer until the sauce has reduced. Season with salt and pepper.

Step 7

Chop the tomatoes, capers and herbs. Mix with the olive oil and vinegar. Season with salt and pepper.

Step 8

Fill the beans into bowls, top with the chicken and drizzle the salsa around the sides.