Lemon Chicken with Cannellini Beans and Rosemary

I'm on the look out for low calorie meals at the moment. This one looked pretty easy and was one of those recipes that uses things you have in the house usually.
It was really really nice and full of flavour. I will be making this again soon.
The sauce had an amazing lemony, tomato flavour with a hint of rosemary. The beans worked really well with it too.
The other bonus is that it was really quick.
I served it with steamed vegetables and rissoni for the family members not being so careful about calorie intake!


(This recipe serves two people, so a total of 550 calories on the recipe, 275 calories per person)

Lemon Chicken with Cannellini Beans and Rosemary

Ingredients

• low-fat cooking spray
• 200g chicken breast fillets, skinless and cut into small pieces
• 2 cloves garlic, peeled and finely chopped
• 1/2 teaspoon cumin seeds
• 1 tablespoon rosemary leaves, finely chopped and woody stem discarded
• juice and zest of 1 small lemon
• 1 x 400g tin of cannellini beans, drained and rinsed
• 200g cherry tomatoes, halved (I used crushed tomatoes)
• 100ml vegetable stock (I used stock concentrate and made it really strong)
• 2 tablespoons low-fat plain Bio-yoghurt (I didn't add the yoghurt)
• salt and freshly ground pepper

Directions

Step 1	Heat a large frying pan that has a lid, or a wok and then spray with low-fat cooking spray. Season the chicken breast pieces and then fry for 5 minutes until golden brown and cooked through.
Step 2	Add the garlic and cumin seeds and stir around the pan until the spices smell fragrant, then add the rosemary, lemon juice and zest, beans, tomatoes, stock and seasoning and stir to combine them all.
Step 3	Bring to the boil, then turn down the heat, cover and simmer for 5 minutes.
Step 4	Remove from the heat and allow to cool for a minute or two before adding the yoghurt, stir well and serve in warmed bowls.