Crisp-Tender Veggie Stock Concentrate &Amp; Kidney Beans Plate Worth Saving

This one-pan chicken dinner is the ultimate weeknight hero. Juicy chicken cutlets are gently steamed over a bed of tender red beans, fresh kale and juicy tomatoes, all simmered in a savory broth. A squeeze of lemon at the end brightens every bite.

Packed with protein and fiber, this meal is as nutritious as it is delicious. Plus, cleanup is a breeze since everything cooks in a single pan. Perfect for busy evenings when you want a wholesome homemade meal without the fuss.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Kidney BeansView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and thinly slice the onion. Peel and mince or grate the garlic. Dice the tomato into ½-inch pieces. Drain and rinse the kidney beans. Remove and discard any large stems from the kale. Quarter the lemon.
2. Pat the chicken cutlets dry with paper towels; season generously all over with salt and pepper. Set aside.
3. Heat a large drizzle of oil in a large pan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 3-5 minutes. Add the garlic and cook until fragrant, 30-60 seconds. Add the tomato, beans, stock concentrates, ¼ cup water and 2 tablespoons butter (for 4 servings, use ½ cup water and 4 tablespoons butter). Stir to combine. Bring to a simmer.
4. Once the beans, veggies and broth are simmering, add the kale. Cover the pan with a lid. Cook, stirring occasionally, until the kale has wilted, 2-3 minutes. Taste and season with salt and pepper.
5. Place the chicken cutlets over the beans and kale. Reduce the heat to medium-low. Cover the pan with a lid; simmer until the chicken is cooked through and easily flakes with a fork, 8-10 minutes.
6. Squeeze the juice from one lemon wedge (two wedges for 4 servings) over the chicken. Divide the chicken, red beans and kale between plates; serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of bean?

Yes, you can substitute kidney beans with cannellini beans, black beans or chickpeas. The cooking time remains the same.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (74°C) or when it flakes easily with a fork. Cooking time may vary depending on thickness.

Can I make this recipe dairy-free?

Absolutely. Replace the butter with a dairy-free alternative like olive oil or vegan butter. The dish will still be delicious.