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Rosemary Chicken Breast with White Bean, Tomato and Kale

Photo: Laurel F, CC by-sa 2.0, via flickr

Try this easy entree for a quick, healthy meal.


  • 3 tsp olive oil
  • 1/2 cup medium onion, chopped
  • 2 cloves garlic, minced
  • 1 lb. boneless, skinless chicken breast
  • 1 bunch kale, stem removed and cut into ribbons
  • 1 tomato, diced
  • 12 oz. can of cannellini beans, rinsed and drained
  • 1 sprig rosemary
  • Salt and pepper to taste


  • Heat oil on medium heat in a large skillet. Saute garlic and onions for 3-4 minutes.
  • Add chicken and cook until no longer pink on the outside. Add kale and cook until wilted.
  • Pour tomatoes and beans into skillet and stir and simmer for 10 minutes.

Recipe courtesy of Chef Sal DiPlama of the Pennsylvania Hospital and Friday Arts’ Art of Food on PBS.