Citrus Herb Chicken with Tuscan White Beans and Spinach

For the Chicken

4 thinly sliced chicken breasts

½ a lime, juiced

½ a lemon, juiced

3 tablespoons orange juice

¼ cup olive oil

1 tablespoon kosher salt

¼ tablespoon fresh ground pepper

3 teaspoons each minced fresh basil and parsley

3 cloves crushed garlic

1 tablespoon agave syrup

Place chicken breasts in a zip lock bag. Mix remaining ingredients in an air tight container and shake until well combined. Add to chicken. Marinate in refrigerator for 1 hour or at room temperature for 30 minutes. Grill on high heat 5 minutes per side until cooked through. Remove from heat, cover with foil, and rest for 10 minutes. Serve with Tuscan White Beans and Spinach.

For the Tuscan White beans

3 cloves garlic thinly sliced

¼ cup onion diced into small pieces

3 tablespoons olive oil

Pinch red pepper flakes (optional)

5 ounces fresh baby spinach, coarsely chopped

1 tablespoon kosher salt

½ teaspoon fresh ground pepper

¼ cup chicken stock

¼ cup dry white wine

1 can cannellini beans drained and rinsed.

Heat oil on medium high then add garlic, onion and pepper flakes. Sauté for 1 minute until softened (be sure not to brown). Toss in spinach and sauté until wilted. Add remaining ingredients and boil until liquid reduces by half. Lightly press beans with a spatula to thicken slightly. Serve in dinner bowl topped with citrus herb chicken.

Serves 4

John Hampson, Winner of the Daily Herald Cook of the Week Challenge 2016