DINNER
Tuscan chicken with white beans and kale
A simple recipe for your everyday rotation.
35 min preparation & cooking4 servings~42g protein per serving
Ingredients
- 1 1/2 lb boneless chicken breast
- 1 can cannellini beans, rinsed
- 3 cups chopped kale
- 1/4 cup sun dried tomatoes, chopped
- 2 garlic cloves, minced
- 1 cup low sodium chicken broth
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
Method
- Season the chicken and sear in the oil until golden and 165°F. Set aside.
- Cook the garlic and sun dried tomatoes for 1 minute, then add the broth, beans and kale and simmer until the kale is tender.
- Slice the chicken and serve over the beans.
Protein is an estimate, not a laboratory measurement. Adjust for your ingredients and serving sizes. Keep chilled foods refrigerated; use a food thermometer when cooking meat, poultry, eggs or fish. Check every ingredient for allergens.
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