Chicken with Provençal White Bean and Vegetable Ragout

4 boneless, skinless Chicken Breasts (about 6 oz. each), pounded to ½” thickness

½ tsp. Salt, divided

1/2 teaspoon freshly ground black pepper, divided

3 tablespoons olive oil, divided

1 small onion, chopped

1 large carrot, peeled and finely diced

1 small zucchini, diced

4 ounces thin green beans or haricots verts, trimmed and cut into i-inch pieces

2 garlic cloves, minced

2 teaspoons chopped, fresh thyme, or 1/2 teaspoon dried

2 tablespoons tomato paste

cups low-sodium chicken broth

1 (15-ounce) can low-sodium white beans, such as cannellini, drained and rinsed

½ cup packed fresh basil leaves, sliced into ribbons, divided

1 tablespoon freshly squeezed lemon juice

 

Season the chicken with V4 teaspoon each of the salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat, add two pieces of the chicken, lower the heat to medium, and cook until they are browned on both sides and cooked through, 3 to 4 minutes per side. Transfer the cooked chicken to a plate and cover it with foil to keep warm. Repeat with another tablespoon of oil and the remaining two pieces of chicken, transferring the chicken to the plate and covering with foil. Add the remaining tablespoon of oil to the pan, then add the onion and carrot and cook, stirring frequently, to dissolve any browned bits from the chicken still in the pan, until the onion is softened, about 3 minutes. Add the zucchini, green beans, garlic, thyme, and remaining 1/4 teaspoon each of the salt and pepper and cook, stirring for 1 minute. Stir in the tomato paste to incorporate, then add the broth and beans and bring to a boil. Lower the heat to medium and cook, stirring occasionally, until the vegetables are tender and the sauce has thickened, about 5 minutes. Stir in V4 cup of the basil and the lemon juice. To serve, spoon the vegetable mixture onto serving plates and top each with a piece of chicken. Garnish with fresh basil. The chicken and vegetable mixture will keep in an airtight container in the refrigerator for up to 4 days.