Ingredients

• 2 teaspoons canola oil
• Four 5-ounce skinless boneless chicken thighs, trimmed of all fat
• 3 cloves garlic, minced
• 2 small carrots, chopped
• 1 celery stalk, chopped
• 1 onion, finely chopped
• 3/4 cup reduced-sodium chicken broth
• 1/2 cup dry white wine
• 1/4 teaspoon salt
• One 14.5-ounce can petite diced tomatoes
• One 15.5-ounce can cannellini beans, rinsed and drained
• 1/4 cup chopped fresh basil
• 1 tablespoon grated lemon zest

Instructions

1. Heat the oil in a large nonstick saucepan over medium-high heat. Add the chicken and cook, turning occasionally, until browned, about 5 minutes. Transfer the chicken to a plate. Add the garlic, carrots, celery and onions to the pan. Cook, stirring occasionally, until tender, about 8 minutes. Return the chicken to the pan. Add the broth, wine, salt and tomatoes and bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the flavors are blended and the chicken is cooked through, about 15 minutes. Add the beans and cook, stirring, until the beans are heated thorough, 3 to 4 minutes. Remove from the heat and stir in the basil and lemon zest.
2. Per Serving: 357 Cal; 36g Protein; 9g Tot Fat; 2g Sat Fat; 3g Mono Fat; 29g Carb; 7g Fiber; 6g Sugar; 111mg Calcium; 4mg Iron; 827mg Sodium; 118mg Cholesterol