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A delightfully savory, easy-to-make entree
Comfort food doesn’t have to land like a brick in your belly. This entree features Mediterranean diet superstars like beans, onion, garlic, tomatoes, rosemary and parsley. Lean chicken breasts, pan-roasted with olive oil and smoked paprika, complete the dish — no starchy fillers here!
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For the beans:
2 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
2 carrots, cut into 1/4-inch pieces
2 cloves garlic, chopped
15 ounce can diced tomatoes
1 tablespoon chopped fresh rosemary
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
15.5 ounce can (no-salt) cannellini beans, drained and rinsed
1/4 cup chopped fresh flat-leaf parsley
For the chicken:
2 eight-ounce boneless, skinless chicken breasts
1 teaspoon extra-virgin olive oil
1/2 teaspoon smoked paprika
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
To make the beans:
To make the chicken:
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Stir the parsley into the beans. Divide the beans among four plates, and top with the sliced chicken.
Makes 4 servings
Per serving:
Calories: 305
Total fat: 12g
Saturated fat: 2g
Protein: 30g
Carbohydrate: 22g
Dietary fiber: 6g
Sugar: 5g
Added sugar: 0g
Cholesterol: 55mg
Sodium: 595mg
— Developed by Sara Quessenberry for Cleveland Clinic Wellness
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