Tuscan Lemon Herb Chicken with White Beans and Wilted Spinach

Ingredients

• 4 pieces chicken breast skinless, boneless
• 2 tablespoons olive oil
• 1 large lemon juiced and zested
• 1 tablespoon fresh rosemary chopped
• 1 tablespoon fresh thyme chopped
• 2 cloves garlic minced
• 1 cup canned white beans drained and rinsed
• 4 cups fresh spinach washed
• 1 teaspoon salt
• 1/2 teaspoon black pepper freshly ground

Instructions

1. 1 In a bowl, combine the lemon juice, lemon zest, chopped rosemary, chopped thyme, minced garlic, salt, and pepper. Add the chicken breasts and coat them thoroughly in the marinade. Let them sit for at least 15 minutes.
2. 2 Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken breasts and cook for 6-7 minutes on each side, until golden brown and cooked through.
3. 3 Remove the chicken from the skillet and set aside to rest. In the same skillet, add the remaining tablespoon of olive oil.
4. 4 Add the white beans to the skillet and cook for 2-3 minutes, stirring occasionally, until they are heated through.
5. 5 Add the fresh spinach to the skillet with the beans. Cook, stirring frequently, until the spinach is wilted, about 2-3 minutes.
6. 6 Slice the rested chicken breasts and serve them on a platter alongside the white beans and wilted spinach. Drizzle any remaining juices from the skillet over the top.