NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless skinless chicken thighs

0.5 cup Canned cannellini beans

0.5 tsp Extra virgin olive oil

0.5 tsp Extra virgin olive oil

1 cup Fresh baby spinach

1 clove Garlic

0.25 cup Low sodium chicken broth

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

1 tsp Lemon juice

PREPARATION

• 1

  Pat the chicken thighs dry and season both sides evenly with sea salt, black pepper, and dried oregano.

• 2

  Preheat a grill or grill pan over medium-high heat and brush with half a teaspoon of olive oil.

• 3

  Grill the chicken for 5 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

• 4

  While the chicken cooks, heat the remaining half teaspoon of olive oil in a small skillet over medium heat.

• 5

  Add the minced garlic and sauté for 30 seconds until fragrant, then stir in the cannellini beans and chicken broth.

• 6

  Simmer the beans for 3 to 4 minutes until the liquid has reduced by half.

• 7

  Stir in the fresh baby spinach and cook just until wilted, then finish with a squeeze of lemon juice.

• 8

  Plate the braised beans and spinach, then top with the grilled chicken thighs.