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  1. Season the chicken breasts with sea salt & a drizzle of olive oil.
  2. Sear the chicken breasts in a non-stick pan over high heat until nicely browned then set to one side.
  3. In the same pan add the remaining olive oil, garlic & onion & soften over low heat.
  4. Add beans, peppers, marjoram & stock to the pan and bring to a simmer.
  5. Add the chicken breasts then cover with a lid & gently cook until the chicken is fully cooked (around 12 minutes).
  6. For the final couple of minutes of cooking add the courgette.
  7. To finish the sauce, add the Parmesan & season to taste.
  8. Slice the chicken into thin strips & toss through the hot sauce.

To serve

  • A little drizzle of olive oil & extra parmesan.