Chicken with smoky beans and spinach
0
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Smoked paprika is the secret spice to this stove-top dish’s distinct flavor. Brimming with two varieties of filling beans and fresh wilted spinach, this chicken recipe is essentially a one-dish meal. Although it’s hearty enough to stand alone, try stirring in some halved grape tomatoes during the last few minutes of cooking if you’d like some extra veggies. Canned butter beans are cooked dried lima beans. If you can’t find them, you can use two cans of cannellini beans in this instead. Or you could use 3 cups frozen lima beans—just thaw them before adding them to the broth.
Ingredients
Cooking spray
2 spray(s)
Red onion
1 medium
Garlic
2 clove(s)
Paprika
2 tsp
Chicken broth
1¼ cup(s)
Canned cannellini beans
15½ oz
Canned butter beans
15½ oz
Baby spinach
6 oz
Plain fat free Greek yogurt
¼ cup(s)
Lemon juice canned or bottled
2 tsp
Black pepper
¼ tsp
Uncooked skinless boneless chicken breast
1 pound(s)
Table salt
⅛ tsp
Instructions
1
Spray large skillet with nonstick spray and set over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add garlic and paprika and cook, stirring constantly, until fragrant, 30 seconds.
2
Add broth and bring to boil. Add both cans of beans and cook, stirring occasionally, until heated through, about 3 minutes. Add spinach and stir just until wilted. Remove from heat and stir in yogurt, lemon juice, and 1/8 teaspoon pepper.
3
Meanwhile, sprinkle chicken with salt and remaining 1/8 teaspoon pepper. Spray large ridged grill pan with nonstick spray and set over medium heat. Add chicken to pan and cook, turning once, until cooked through, about 8 minutes. Transfer chicken to cutting board and cut into slices.
4
Divide bean mixture among 4 shallow bowls and top evenly with chicken.
5
Per serving (1 chicken cutlet and 1 cup bean mixture)
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