2019-02-01_Southern_Living

THE SL KITCHEN

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FEBRUARY 2019 / SOUTHERNLIVING.COM

110

HEALTHY IN A HURRY

Chicken

in a Snap

This tasty 30-minute meal

comes together in one pan

PHOTOGRAPH BY ANTONIS ACHILLEOS

RECIPE BY ROBIN BASHINSKY

Skillet Chicken with

Beans and Greens

ACTIVE 30 MIN. - TOTAL 30 MIN.

SERVES 4|

1 Tbsp. olive oil

4 (6-oz.) boneless, skinless

chicken breasts

3 ⁄^4 tsp. kosher salt

1 ⁄ 2 tsp. black pepper

1 medium yellow onion,

chopped (1^1 ⁄ 2 cups)

6 cups chopped fresh turnip

greens (7 oz.)

1 (14.5-oz.) can diced fire-

roasted tomatoes

1 (15-oz.) can cannellini beans,

drained and rinsed

1 ⁄^2 cup unsalted chicken stock

1 Tbsp. red wine vinegar

2 tsp. granulated sugar

Hot pepper vinegar

1. Heat oil in a large skillet over
   medium-high. Sprinkle chicken
   with salt and pepper. Cook, turning

occasionally, until evenly browned,

6 to 8 minutes. Remove from skillet.

2. Add onion to skillet; cook, stirring
   often, until tender, about 5 minutes.
   Add greens, tomatoes, beans, and
   stock. Bring to a boil; stir in red wine
   vinegar and sugar. Return chicken
   to pan, cover, and reduce heat to
   medium. Simmer until thermometer
   inserted in thickest portion of
   chicken registers 160°F and greens
   are just tender, about 10 minutes.
   Serve with pepper vinegar. Â

NUTRITIONAL INFORMATION

CALORIES 390; PROTEIN 47G;

CARBS 31G; FIBER 9G; FAT 8G

EASY

ADDITION

Make this meal even

heartier by serving it

over steamed rice or

cooked orzo.