Thursday, March 23, 2017

Chicken with Kale and Cannellini Beans

If any of the ingredients in this dish sound good to you--make it! It was delish!

1 pkg thinly sliced chicken breast
1 bunch lacinato kale, ribs removed and coarsely chopped
1 can cannellini beans, rinsed and drained
1 lage shallot, sliced
olive oil for cooking
2 T fresh orange juice
1 T red wine vinegar
1/2 thinly sliced red onion
1/4 scup sliced pitted Kalamata olives
1 cup chicken broth
salt, pepper, and red pepper flakes

Make vinaigrette: mix orange juice, onion, olives, salt and pepper, vinegar and 5 T olive oil. Set aside.

In medium skillet heat 1 T olive oil, add the shallots, then the kale, salt, pepper, red pepper flakes and stir well while the kale wilts. Add the beans and the broth and cover. Simmer for 20 minutes.

In large skillet, heat 1 T olive oil and brown thinly sliced chicken breasts for about five minutes per side. When chicken is cooked, slice it thinly.

To serve: stir in half the vinaigrette to the beans and kale and spoon into bowls, Top with chicken and then spoon remainder of vinaigrette over all.

I also added some Trader Joe Marinated beets to the bowl.

Quite yummy if I do say so myself!

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