Tuscan Chicken with White Beans and Kale
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  • 2 tablespoons olive oil 4 (6-oz.) skinless, boneless chicken breast halves 3/4 teaspoon kosher salt, divided 1/2 teaspoon black pepper 1 cup chopped yellow onion 1 cup chopped carrot 2 tablespoons chopped fresh thyme 5 garlic cloves, minced 1/2 cup dry white wine 8 ounces lacinato kale, stemmed and thinly sliced (about 1 bunch) 1 cup unsalted chicken stock (such as Swanson) 2 teaspoons grated lemon rind 2 (15-oz.) cans unsalted cannellini beans, rinsed and drained 1 (15-oz.) can unsalted diced tomatoes, drained 1 tablespoon unsalted tomato paste



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