Lemon Chicken, White-Bean, and Kale Skillet

Cut 1 pound of boneless chicken into bite-size pieces and cook it in a tablespoon of oil in a wide skillet. Use a food thermometer to confirm the chicken reaches 165°F. Add one can of rinsed white beans, cherry tomatoes, garlic, and several handfuls of chopped kale; cover briefly until the greens soften. Finish with lemon zest, lemon juice, black pepper, and herbs. Divide into four shallow bowls and serve with whole-grain bread if desired. Cool leftovers promptly in shallow covered containers and refrigerate. Adjust seasoning for sodium needs and personal taste. #HealthyDinnerRecipes #ChickenSkillet #WhiteBeans #WeeknightDinner