Creamy Chicken Caesar Bean Bowl With Croutons

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Heat a pot (with a matching lid) over a high heat with a drizzle of olive oil

Once hot, add your diced chicken thigh and cook for 4-5 min or until browned

Tear your ciabatta[s] into bite-sized pieces

Peel and finely slice your brown onion[s]

Peel and finely chop (or grate) your garlic

Boil half a kettle

Once the chicken is browned, reduce the heat to medium-high and add the sliced onion and cook for 3 min or until softened

While the onion is cooking, combine 1/3 of the chopped garlic (you'll use the rest later!) in a medium bowl with a generous drizzle of olive oil and a pinch of salt and pepper

Add the torn ciabatta and give it a good mix up until well coated – this is your garlic coated ciabatta

Add the garlic coated ciabatta to a baking tray

Put the baking tray in the oven and cook for 6-8 min or until golden and crispy – these are your garlic croutons

Once the onion is softened, add the remaining chopped garlic and cook for 30 secs or until fragrant

Once fragrant and add 200ml [260ml] [340ml] boiled water with your cannellini beans (no need to drain!) with all the bean water and your shredded kale

Cook for 5 min, with the lid on, or until the kale is tender and the chicken is cooked through (no pink meat!)

Once the chicken is cooked, stir through your soft cheese, Dijon mustard, chicken stock mix and half your grated Italian cheese (save the rest for a garnish!) until well combined

Season with a pinch of salt and pepper and set aside off the heat, with the lid on, for 2 min for the flavours to develop – these are your creamy chicken Caesar-inspired beans