One-Pan Chicken with Red Beans & Kale
plus Tomato & Lemon
Simple, streamlined, and packed with veggies, this one-pan tilapia dinner is the perfect dish for busy weeknights. Gently steaming the tilapia over a simmering bed of tomato, kidney beans, and kale ensures the fish stays perfectly flaky and tender. Finish it off with a squeeze of fresh lemon juice to bring out this meal’s bright flavors.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Veggie Stock Concentrate
1 unit
Kidney Beans
1 unit
Onion
4 ounce
Kale
1 unit
Lemon
2 clove
Garlic
12 ounce
Chicken Cutlets
1 unit
Tomato
Not included in your delivery
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Halve, peel, and thinly slice onion. Peel and mince or grate garlic. Dice tomato into ½-inch pieces. Drain and rinse beans. Remove and discard any large stems from kale. Quarter lemon.
Pat tilapia* dry with paper towels; season generously all over with salt and pepper.
Set aside until ready to use.
Heat a large drizzle of oil in a large pan over medium-high heat. Add onion and cook, stirring occasionally, until softened, 3-5 minutes. Add garlic and cook until fragrant, 30-60 seconds.
Add tomato, beans, stock concentrates, ¼ cup water, and 2 TBSP butter (½ cup water and 4 TBSP butter for 4 servings). Stir to combine. Bring to a simmer.
Once beans, veggies, and broth are simmering, add kale. Cover pan with lid. Cook, stirring occasionally, until kale has wilted, 2-3 minutes.
Taste and season with salt and pepper.
Place tilapia over beans and kale. Reduce heat to medium low. Cover pan with lid; simmer until fish is cooked through and easily flakes with a fork, 8-10 minutes more.
Squeeze juice from one lemon wedge (two wedges for 4 servings) over tilapia.
Divide tilapia and red beans and kale between plates; serve with remaining lemon wedges on the side.
