1 can (14-1/2 ounces) stewed tomatoes

4 boneless skinless chicken breast halves (6 ounces each)

2 teaspoons dried rosemary, crushed

1/2 teaspoon salt

1/2 teaspoon pepper

4 teaspoons olive oil, divided

1 package (6 ounces) fresh baby spinach

2 garlic cloves, minced

1 can (15 ounces) cannellini beans, rinsed and drained

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Preheat oven to 375°F (190°C).
Season chicken breasts with rosemary, salt, and pepper.
In a large oven-safe skillet, heat 2 teaspoons olive oil over medium-high heat. Sear chicken 3–4 minutes per side until lightly browned. Remove from skillet and set aside.
Add remaining olive oil to the skillet and sauté garlic for 1 minute until fragrant.
Stir in stewed tomatoes, spinach, and cannellini beans. Cook 2–3 minutes until spinach is wilted.
Return chicken to the skillet, spooning some tomato mixture over the top.
Transfer skillet to the oven and bake 15–20 minutes, or until chicken reaches 165°F (74°C).
Serve warm, spooning extra tomato and bean mixture over the chicken.

Use fresh rosemary instead of dried for more aromatic flavor.

Substitute cannellini beans with chickpeas or kidney beans.

Add red pepper flakes for a slight kick.

Serve over cooked quinoa, rice, or pasta for a more filling meal.

Swap baby spinach for kale or Swiss chard for extra greens.