2 tablespoons olive oil 4 (6-oz.) skinless, boneless chicken breast halves 3/4 teaspoon kosher salt, divided 1/2 teaspoon black pepper 1 cup chopped yellow onion 1 cup chopped carrot 2 tablespoons chopped fresh thyme 5 garlic cloves, minced 1/2 cup dry white wine 8 ounces lacinato kale, stemmed and thinly sliced (about 1 bunch) 1 cup unsalted chicken stock (such as Swanson) 2 teaspoons grated lemon rind 2 (15-oz.) cans unsalted cannellini beans, rinsed and drained 1 (15-oz.) can unsalted diced tomatoes, drained 1 tablespoon unsalted tomato paste
How to Make It
Heat oil in a large skillet over medium-high. Sprinkle chicken with 1/2 teaspoon salt and pepper. Add chicken to pan; cook 4 minutes on each side (chicken will not be cooked through). Remove chicken from pan.
Add onion, carrot, thyme, and garlic to pan; sauté 5 minutes. Add wine; cook 2 minutes. Add kale; cook 3 minutes or until wilted. Stir in remaining 1/4 teaspoon salt, stock, and remaining ingredients; bring to a simmer. Add chicken; cover, reduce heat, and simmer 4 minutes or until done.