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<\/p>\nChicken with Proven\u00e7al White Bean and Vegetable Ragout<\/p>\n
<\/p>\n
1 lb boneless, skinless chicken breasts, pounded to 1\/2\u2033 thickness
\n1\/2 teaspoon salt, divided
\n1\/2 teaspoon freshly ground black pepper, divided
\n2 Tablespoons olive oil, divided
\n1 small onion, chopped
\n1 large carrot, scrubbed well and finely diced
\n1 small zucchini, diced
\n4 ounces haricots verts, trimmed and cut into 1-inch pieces or 1\/2 cup frozen french cut green beans
\n2 cloves garlic, minced
\n1\/2 teaspoon Herbes de Provence
\n2 tablespoons tomato paste
\n1-1\/2 cups low-sodium chicken broth
\nOne 15-ounce can low-sodium white beans, such as cannellini or Great Northern, drained and rinsed
\n1\/2 packed cup fresh basil leaves, sliced into ribbons, divided
\n1 tablespoon fresh lemon juice<\/p>\n
Season the chicken with half of the salt and half of the pepper.\u00a0 Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Once the oil shimmers, add half of the chicken; cook until browned on both sides and cooked through, 3-4 minutes per side. Transfer to a plate and cover with aluminum foil to keep warm. Cook the remaining chicken in the same manner (no need to add oil).\u00a0 Add the remaining tablespoon of oil to the skillet; reduce the heat to medium, then add the onion and carrot. Cook, stirring frequently to dislodge any browned bits of chicken (fond), until the onion starts to soften, about 3 minutes.\u00a0 Add the zucchini, haricots verts, garlic, Herbes de Provence and the remaining salt and pepper. Cook, stirring for 1 minute. Stir in the tomato paste until it\u2019s evenly distributed, then add the broth and beans. Bring to a boil, then reduce the heat to medium and cook, stirring occasionally, until the vegetables are tender and the sauce has thickened, about 5 minutes. Stir in 1\/4 cup of the basil and the lemon juice.\u00a0 To serve, slice the chicken into strips. Spoon the bean-vegetable mixture onto serving plates and top each with chicken strips. Garnish with the remaining basil.<\/p>\n
Calories: 360<\/p>\n
Fat: 12g<\/p>\n
Fiber: 6g<\/p>\n","protected":false},"excerpt":{"rendered":"
Chicken with Proven\u00e7al White Bean and Vegetable Ragout 1 lb boneless, skinless chicken breasts, pounded to 1\/2\u2033 thickness 1\/2 teaspoon salt, divided 1\/2 teaspoon freshly ground black pepper, divided 2 Tablespoons olive oil, divided 1 small onion, chopped 1 large carrot, scrubbed well and finely diced 1 small zucchini, diced 4 ounces haricots verts, trimmed and cut into 1-inch pieces or 1\/2 cup frozen french cut green beans 2 cloves garlic, minced 1\/2 teaspoon Herbes de Provence 2 tablespoons tomato…<\/p>\n