One-Pan Chicken & Cannellini Beans

with Kale & Preserved Lemon

30 MIN

5 SmartPoints®

2 Servings

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From the Test Kitchen

This hearty sauté combines a trio of kale, onion, and white beans with bites of tender chicken seared in a coating of smoky spices—all brightened with tart lemon purée and briny Castelvetrano olives stirred in just before serving.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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Nutrition

PER SERVING
Calories

530 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Chopped Chicken Breast
1 7.75-Oz Can Cannellini Beans
1 bunch Kale
2 cloves Garlic
1 Red Onion
1 tsp Preserved Lemon Purée
⅓ cup Chicken Bone Broth
1 oz Castelvetrano Olives
0.7 oz Grana Padano Cheese
¼ tsp Crushed Red Pepper Flakes
1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Wash and dry the kale. Separate the leaves from the stems; discard the stems, then thinly slice the leaves. Grate the cheese on the small side of a box grater. Using the flat side of your knife, smash the olives to release the pits. Discard the pits, then roughly chop the olives.

2 Cook the chicken:

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

3 Cook the onion & beans:

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced onion and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the beans and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until combined.

4 Cook the kale:

Add the broth, sliced kale, half the grated cheese, and 1/2 cup of water to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted and the liquid is slightly reduced in volume. Turn off the heat.

5 Finish & serve your dish:

Add the cooked chicken, chopped olives, and lemon purée to the pan. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished chicken and vegetables (including any liquid from the pan) garnished with the remaining grated cheese. Enjoy!