Chicken Rustica With Kale And White Beans

30 Minutes | Serves 4

Ingredients

26 oz White beans ($2.49)

8oz Kale ($1.99)

2 Roma tomatoes ($3.29 ea)

1 Yellow onion ($1.99)

Total: $3.26 per serving

Staples

Frozen chicken breast

Chicken or veggie stock concentrate

2 Cloves garlic

Lemon juice

Italian spice blend

2 teaspoons cooking oil

2 Tablespoons butter

Salt & pepper

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Directions

1. Cut onion into a small dice. Remove and discard any large stems from kale; chop into bite-size pieces. Dice tomato. Drain and rinse beans.

2. Pat chicken dry with paper towels. Season with 2 tsp Italian spice blend, salt, and pepper.

3. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned, 1-2 minutes per side (it’ll finish cooking in the next step). Transfer to a plate.

4. Heat a drizzle of oil in pan used for chicken over medium heat. Add 2 cloves garlic and ¾ of the onion; cook, stirring occasionally, until onion is softened, 3-4 minutes.

5. Add kale, tomato, 1 cup water and corresponding stock concentrate. Season with Italian spice blend, salt, and pepper. Bring to a simmer and cook, stirring occasionally, until kale is tender, 2-3 minutes.

6. Return chicken to pan with veggies and cover. Cook until chicken is cooked through, 4-6 minutes more. Transfer chicken to a cutting board.

7. Stir beans, juice from 2 TBSP lemon juice into pan with veggies. Cook until beans are warmed through, 1 minute. Remove pan from heat.

8. Meanwhile, melt 2 TBSP in a medium pan over medium-high heat. Add remaining onion and cook, stirring occasionally, until softened, 2-3 minutes. Stir in remaining stock concentrates and ¼ cup water. Cook until sauce has thickened slightly, 2-3 minutes. Season with salt and pepper to taste.

9. Slice chicken crosswise. Divide bean and veggie mixture between bowls. Top with sliced chicken. Spoon pan sauce over chicken.