One-Pan Chicken & Cannellini Beans with Kale & Preserved Lemon

One-Pan Chicken & Cannellini Beans

with Kale & Preserved Lemon

Group Created with Sketch. 30 min 5 SmartPoints®
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 530 Cals/serving
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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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One-Pan Chicken & Cannellini Beans with Kale & Preserved Lemon
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Prepare the ingredients:
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.

Cook the chicken:
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. 

Cook the onion & beans:
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. 

Cook the kale:
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. 

Finish & serve your dish:
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! 

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Prepare the ingredients:
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. 

Cook the chicken:
Cook the onion & beans:
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. 

Cook the kale:
Finish & serve your dish:
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!