Sicilian-Spiced Grilled Chicken with White Bean & Escarole Ragù

Ingredients

• 2 breasts (6 oz each) boneless, skinless chicken breasts, pounded to even thickness
• 5 tbsp extra virgin olive oil, divided
• 3 tbsp fresh lemon juice, from 1 lemon
• 1 1/2 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1 tsp sea salt, divided
• 1/2 tsp black pepper, divided
• 4 cloves garlic cloves, minced
• 1 can (14.5 oz) canned diced tomatoes, no sugar added
• 1 can (15 oz) canned cannellini beans, drained and rinsed
• 4 cups fresh escarole, roughly chopped, stems removed
• 1/2 cup vegetable broth, low-sodium
• 3 sprigs fresh thyme
• 1/2 tsp fennel seeds, lightly crushed

Instructions

1. 1

   Combine 3 tbsp olive oil, lemon juice, oregano, red pepper flakes, 1/2 tsp salt, and 1/4 tsp pepper in a shallow dish. Add chicken breasts and coat thoroughly. Let marinate 15 minutes while preparing ragù.

2. 2

   Heat 2 tbsp olive oil in a large saucepan over medium heat. Add minced garlic and fennel seeds, sauté 1 minute until fragrant.