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Rosemary Chicken with Spinach & Beans

  1. Home
  2.  » Behavioral Health Home
  3.  » Wellness Activities & Healthy Living
  4.  » Healthy Recipes
  5.  » Rosemary Chicken with Spinach & Beans

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 4 servings 

Ingredients

1 can (14-1/2 ounces) stewed tomatoes 

4 boneless skinless chicken breast halves (6 ounces each) 

2 teaspoons dried rosemary, crushed 

1/2 teaspoon salt 

1/2 teaspoon pepper 

4 teaspoons olive oil, divided 

1 package (6 ounces) fresh baby spinach 

2 garlic cloves, minced 

1 can (15 ounces) white kidney or cannellini beans, rinsed and drained 

Directions

1. Drain tomatoes, reserving juice; coarsely chop tomatoes. Pound chicken with a meat mallet to 1/4-in. thickness. Rub with rosemary, salt and pepper. In a large skillet, heat 2 teaspoons oil over medium heat. Add chicken; cook 5-6 minutes on each side or until no longer pink. Remove and keep warm. 

2. In same pan, heat remaining oil over medium-high heat. Add spinach and garlic; cook and stir 2-3 minutes or until spinach is wilted. Stir in beans, tomatoes and reserved juice; heat through. Serve with chicken. Yield: 4 servings. 

Nutritional Facts

1 chicken breast half with 3/4 cup sauce: 348 calories, 9g fat (2g saturated fat), 94mg cholesterol, 729mg sodium, 25g carbohydrate (5g sugars, 6g fiber), 41g protein

Diabetic Exchanges:1 starch, 5 lean meat, 2 vegetable, 1 fat 

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