Description
A straightforward skillet dish that balances tender chicken with healthy vegetables and beans, perfect for weeknight dinners.
Ingredients
Scale
- 4 thin-sliced chicken breasts
- Kosher salt and black pepper
- 1 and 1/2 teaspoons Italian seasoning (divided)
- 2–3 teaspoons olive oil
- 1/2 medium yellow onion (chopped)
- 1/4 cup oil-packed sun-dried tomatoes (drained and roughly chopped)
- 2–3 cloves garlic (minced)
- 1 (15-ounce) can cannellini beans (drained and rinsed)
- 1 (14.5-ounce) can diced tomatoes (fire-roasted for extra flavor)
- 2–3 cups kale (roughly chopped)
Instructions
- Season both sides of the chicken breasts with a sprinkling of salt, pepper, and 1 teaspoon of Italian seasoning.
- Warm 2-3 teaspoons of olive oil in a large skillet over medium heat. Add the chicken and cook for 1-2 minutes on each side, just until browned but not fully cooked. Remove the chicken to a plate and set aside.
- In the same skillet, add the chopped onion and cook for 3-4 minutes, until slightly softened and translucent.
- Add the sun-dried tomatoes and garlic to the skillet. Sauté for an additional 30-60 seconds, until fragrant.
- Stir in the rinsed cannellini beans, diced tomatoes with their juices, and the remaining 1/2 teaspoon of Italian seasoning. Return the chicken to the pan.
- Keep the heat on medium and cook for 3-4 minutes, until the liquid reduces slightly, and the chicken is just cooked through.
- Turn off the heat and tuck the chopped kale around and under the chicken. Season with more salt and pepper to taste. Serve and enjoy!
Notes
Pair with crusty bread or a simple mixed greens salad. This dish is suitable for leftovers wrapped in a whole-wheat tortilla.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 75mg