I stumbled upon a recipe for a really simple, low calorie chicken and bean casserole on the Lavender and Lovage blog whilst Googling the 5:2 feast and fast diet, after hearing about it via fellow Tweeters and work colleagues over the last couple of weeks. I'm not at all convinced by the diet but healthy and delicious dishes like this lemon chicken with cannellini beans are more than welcome to join my repertoire of quick, mid-week suppers.
You can read the full recipe on the Lavender and Lovage site. I added a little extra lemon zest and juice (using a large lemon rather than a small one) and omitted the plain yoghurt, instead adding a little half-fat creme fraiche to each plate after serving. Fresh rosemary is really the only way to go to get the full fragrant flavours of this dish; my herb garden's looking a little sparse right now but I found some fresh rosemary, albeit from Kenya, at the local grocers. The cannellini beans are deliciously filling and the juices from the tomatoes cook down with the lemon juice and stock to make a warming, refreshing sauce. Serve with crisp green vegetables, and a hunk of bread if you're really hungry.