NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cannellini beans

0.5 cup cherry tomatoes

1.5 cup baby spinach

1 tbsp extra virgin olive oil

2 cloves garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and season both sides with sea salt, black pepper, and dried oregano.

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the skillet and cook for 5 to 6 minutes per side until golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 4

  Remove the chicken from the pan and let it rest on a cutting board.

• 5

  In the same skillet, add the minced garlic and halved cherry tomatoes, sautéing for 2 minutes until the tomatoes begin to soften and blister.

• 6

  Stir in the rinsed cannellini beans and cook for another 2 minutes until they are heated through and have absorbed the pan flavors.

• 7

  Add the baby spinach and lemon juice to the skillet, tossing frequently for 1 minute until the spinach is just wilted.

• 8

  Slice the rested chicken into strips, return it to the skillet to combine with the vegetables and juices, and serve immediately.