Tuscan Chicken with White Beans and Kale

• Gluten free

• Meat

  • 4 (6-oz. skinless, boneless chicken breast, skinless boneless halves

• Produce

  • 2 (15-oz. cans Cannellini beans, unsalted
  • 1 cup Carrot
  • 5 Garlic cloves
  • 8 oz Lacinato kale
  • 2 tsp Lemon rind
  • 2 tbsp Thyme, fresh
  • 1 (15-oz. can Tomatoes, unsalted
  • 1 cup Yellow onion

• Canned Goods

  • 1 cup Chicken stock, Unsalted
  • 1 tbsp Tomato paste, unsalted

• Baking & Spices

  • 1/2 tsp Black pepper
  • 3/4 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

Found on cookinglight.com

Description

Directions

• Heat oil in a large skillet over medium-high. Sprinkle chicken with 1/2 teaspoon salt and pepper. Add chicken to pan; cook 4 minutes on each side (chicken will not be cooked through). Remove chicken from pan. Add onion, carrot, thyme, and garlic to pan; sauté 5 minutes. Add wine; cook 2 minutes. Add kale; cook 3 minutes or until wilted. Stir in remaining 1/4 teaspoon salt, stock, and remaining ingredients; bring to a simmer. Add chicken; cover, reduce heat, and simmer 4 minutes or until done.