2 Cups Fresh Green Beans, cut into 2” long pieces
1 Tbsp. Olive Oil
1 Lb. Skinless, Boneless Chicken Breast Halves, cut into 1” pieces
1 Tbsp. Oregano, chopped
2 Cups Sliced Yellow Summer Squash (or Zucchini)
1 Can (15 oz.) Cannellini Beans, drained and rinsed
¼ Cup Reduced- sodium Chicken Broth
6 Cloves Garlic, minced
1 Cups Cherry Tomatoes, halved
1 Tbsp. Basil, chopped
¼ Tsp. Kosher Salt
¼ Tsp. Black Pepper
Directions: In a covered medium saucepan, cook green beans in a small amount of boiling salted water for 8-10 minutes or until crisp-tender. Drain; submerge beans in enough ice water to cover and let stand to cool. Drain again and set aside.
Meanwhile, in a very large skillet, heat olive oil over medium heat. In a large bowl, toss chicken with oregano. Add chicken to hot oil in skillet; cook for 5-6 minutes or until no longer pink. Remove chicken from skillet and set aside.
Add squash to skillet; cook and stir over medium-high heat for 3 minutes. Stir in chicken, green beans, cannellini beans, chicken broth, and garlic. Bring to boiling. Add tomatoes, basil, salt, and pepper. Cook about 1 minute or until heated through.
Exchanges: 3 Extra Lean Protein, 1 Vegetable, 1 Fat, 1 Carb