1 lb. boneless skinless chicken breast
1 15.5oz can cannellini beans
1 yellow onion, chopped
2 garlic cloves, chopped
2 carrots, diced
1 cup bacon, cooked and chopped
1 14.5 oz. can fire-roasted diced tomatoes
1 tbsp Kinder’s Woodfired Garlic Rub
2 tbsp olive oil, divided
1/4 cup flat leaf parsley
Season both sides of chicken with Woodfired Garlic Rub and set aside.
Heat 1 tbsp. olive oil in a large pot over medium-high heat.
Add onion and cook until tender, about 5-6 minutes.
Add carrots and cook an additional 4 minutes, stirring occasionally.
Add garlic and cook for 30 seconds. Add tomatoes and cook for 2 minutes, stirring occasionally.
Add beans, bacon and 1/2 cup of water. Reduce heat to low and simmer for 10-15 minutes.
Meanwhile, heat remaining olive oil in a skillet over medium heat and add chicken, cook for 7-9 minutes on each side or until chicken is no longer pink inside. Internal temperature should reach 165°F. Remove chicken, set aside. When chicken has cooled, slice to desire thickness.
Divide beans among plates, top with sliced chicken and parsley. Enjoy!
Smoky mesquite with sea salt & pepper