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Lemon Chicken & Cavolo Nero Stew

LS Sw S Lemon Chix CN Stew image landscape
  • ⏰ Prep: 15 minutes
  • 🧑‍🍳 Cook: 45 minutes
  • 🍽️ Serves 4


  • 500g chicken breast fillet, diced
  • 1 tbsp plain flour
  • 1½ tsp LoSalt
  • 1 onion, cut into small chunks (200g)
  • 1 red pepper, diced (180g)
  • 1 very low salt chicken stock cube
  • Zest and juice 1 lemon
  • 200g couscous
  • 200g cavolo nero, thick stalks removed and sliced


  1. Preheat the oven to 200oC, gas mark 6.
  2. Toss the chicken in the flour with 1 tsp LoSalt and black pepper. 
  3. Heat the oil in a large frying pan and fry the chicken for 3 minutes, add the onion and pepper for a further 2 minutes.
  4. Dissolve the stock cube in 300ml boiling water.
  5. Stir the lemon zest, juice and the stock into the chicken and bring to the boil.
  6. Transfer to a casserole dish, cover and bake for 45 minutes.
  7. Meanwhile, place the couscous in a bowl with the remaining LoSalt and pour over 250ml boiling water, cover and leave for 5 minutes, fluff up with a fork.
  8. Cook the cavolo nero in boiling water for 3 minutes, drain then stir into the stew. Serve with the couscous.

Cooking tip:

Try with boneless chicken thighs and swap the cavolo nero for shredded kale.

Each serving contains

  • Fat


  • Saturates


  • Sugars


  • Salt



of your guideline daily amount

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About us

Family owned and produced in Scotland, LoSalt® is on a mission to help the consumer “Season with Sense™”. Globally available, LoSalt® is the healthier alternative for seasoning, cooking and baking delivering 66% less sodium than regular table, sea and rock salts, without compromising on flavour.

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