Name: Italian Lemon-Rosemary Chicken with White Bean Sauté
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 1.5 lbs total); 2 tbsp olive oil; 2 lemons (zest and juice); 3 cloves garlic, minced; 2 tsp fresh rosemary, finely chopped (or 1 tsp dried); 1 (15 oz) can cannellini beans, drained and rinsed; 1 cup cherry tomatoes, halved; 4 cups baby spinach; Salt and black pepper to taste; 1/4 cup grated Parmesan cheese (optional, for garnish)

Italian Lemon-Rosemary Chicken with White Bean Sauté

SweetLemon3307

This Italian Lemon-Rosemary Chicken with White Bean Sauté is a vibrant, protein-rich dinner designed to help you build muscle while supporting your weight loss goals. The lean chicken is infused with classic Italian flavors of lemon and rosemary, layered over a hearty, fiber-packed mix of cannellini beans, tomatoes, and spinach. This combo delivers a satisfying meal with tons of flavor complexity, thanks to the bright citrus, aromatic herbs, and savory beans. It's fast, easy, and uses just a handful of fresh, accessible ingredients—perfect for a weeknight dinner that fuels your fitness goals. Every bite is light, zesty, and deeply satisfying!

Ingredients

Instructions

Pat the chicken breasts dry and season both sides with salt, pepper, and half the rosemary.
Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add chicken breasts and cook 5-6 minutes per side, or until golden and just cooked through. Transfer to a plate and cover loosely with foil.
In the same skillet, add remaining 1 tbsp olive oil, garlic, and the rest of the rosemary. Sauté for 30 seconds until fragrant.
Add cherry tomatoes and cook for 2-3 minutes, stirring, until they just begin to soften. Stir in cannellini beans and spinach, cooking until the spinach wilts (about 2 minutes).
Grate the zest of both lemons over the bean mixture, then squeeze in the juice. Season with salt and pepper to taste, and stir well to blend flavors.
Return chicken breasts to the skillet, nestling them into the beans and tomatoes. Warm for 1-2 minutes. Spoon some beans and tomatoes over each chicken breast.
Plate the chicken with plenty of the lemony bean mixture. Sprinkle with Parmesan, if using, and serve immediately.