Garlic Lemon Chicken with Kale and Beans

1½# chicken breast meat

2T extra virgin olive oil

1T salt & pepper base seasonings*

1c± water or dry white wine

½ med. yellow onion

6 lg. cloves garlic - sliced

⅓ lg. red pepper - sliced

1 lemon - zest and juice

½ bunch flat leaf kale

black beans - rinsed and drained

cannelloni beans - rinsed and drained

½ chopped cilantro stems and leaves

Saute' the chicken in the olive oil until browning.  Add seasonings, water or wine, as needed to keep it from sticking.  *I used fresh ground garlic sea salt and a really good lemon pepper in addition to the one shown.  Add the onion and continue to stir as needed to keep everything from sticking.  If the liquid is thin, stir in a tablespoon of corn starch to thicken it up.  Add the next group of ingredients, cover and simmer 5-10 minutes.  Next add beans, then top with kale, again cover and simmer 5-10 minutes.

Stir, turn off heat, put the cilantro on top of everything.  Cover and let stand a bit, then stir and serve.  This makes 6 - 300 calorie servings, or 4 - 450 calorie servings. . .Lin