For the lemon chicken casserole

1. Season the chicken with salt and pepper. Sauté in olive oil in a saucepan, over high heat, until golden-brown.

2. Add all the COOK at HOME cooking sauce, about 1 cup of water (300ml) and stir well.

3. Cook the chicken in a covered pot over medium heat for about 45 minutes, until it gets tender. During cooking, check if any additional water is needed.

For the spiny chicory

1. In a saucepan with boiling water, add the greens, boil for 4-5 minutes and drain well.

2. In a large pan, add some olive oil and slightly sauté the greens and the spring onion. Add salt, pepper, lemon juice and the lemon zest.
3. Serve on a plate some of the greens, a portion of the chicken on top and pour over the lemon sauce.