Name: Italian Lemon Herb Chicken with Tuscan White Bean & Spinach Sauté
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 large boneless, skinless chicken breasts (about 8 oz each); 2 tbsp olive oil, divided; 3 cloves garlic, minced; 1 lemon (zested and juiced); 1 tsp dried oregano; 1 tsp dried thyme; Salt and pepper to taste; 2 (15 oz) cans cannellini beans, drained and rinsed; 6 cups baby spinach; 1/2 cup low-sodium chicken broth; 1/2 cup grated Parmesan cheese (plus more for serving); Fresh basil, for garnish (optional)

Italian Lemon Herb Chicken with Tuscan White Bean & Spinach Sauté

WarmVanilla4724

This Italian Lemon Herb Chicken with Tuscan White Bean & Spinach Sauté delivers impressive protein (73g per serving!) while keeping calories in check for weight loss. The juicy, lemon-scented chicken is perfectly complemented by a creamy, garlicky bean and spinach bed—the beans add extra protein and fiber for satiety. The dish is inspired by Italian simplicity: pan-searing the chicken for flavor, then using the same pan for the beans and spinach to capture every bit of savory goodness. Finished with fresh lemon, Parmesan, and basil, this dinner is lively, satisfying, and beautiful enough for a special occasion, but easy enough for a weeknight.

Ingredients

Instructions

Pat chicken breasts dry and season both sides with salt, pepper, oregano, and thyme. Zest the lemon over the chicken and drizzle with half the lemon juice.
Heat 1 tbsp olive oil in a large nonstick or cast iron skillet over medium-high heat. Add chicken breasts and cook 5-6 minutes per side, or until golden and cooked through (internal temp 165°F). Remove and tent with foil to rest.
Add remaining olive oil and garlic to the pan. Sauté 30 seconds, then add cannellini beans. Stir, scraping up any browned bits from the pan.
Add spinach and chicken broth. Cook, stirring, until spinach wilts, about 2 minutes. Add remaining lemon juice and half the Parmesan cheese. Stir to melt cheese and create a creamy, emulsified sauce with the bean juices.
Slice chicken breasts. Serve over the bean-spinach mixture. Sprinkle with remaining Parmesan and fresh basil if desired. Plate with lemon wedges for extra zing.
Finish with a drizzle of good olive oil and a final pinch of salt and pepper to taste.