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Top-down view of a Tuscan white bean and chicken bowl with feta, sun-dried tomatoes, and spinach.

Tuscan White Bean and Chicken Bowl with Feta

This 30-minute Tuscan White Bean and Chicken Bowl with Feta combines golden seared chicken breast, creamy cannellini beans, wilted spinach, sweet cherry tomatoes, and sun-dried tomatoes in a light herb vinaigrette, topped with crumbled feta.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Calories: 430
Ingredients Method Notes

Ingredients
  

For the Seared Chicken:
  • - 1.5 lbs chicken breasts cut into bite-sized cubes
  • - 1 tbsp olive oil
  • - 1 tsp garlic powder
  • - 1 tsp dried oregano or Italian seasoning
  • - Salt and coarse black pepper to taste
For the Salad Base & Mix-ins:
  • - 1 can 15 oz cannellini beans (or Great Northern beans), rinsed and drained
  • - 4 cups fresh baby spinach
  • - 1 cup cherry tomatoes halved
  • - 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
  • - 1/2 cup feta cheese crumbled
  • - 1/4 cup red onion very thinly sliced
For the Quick Dressing:
  • - 3 tbsp extra virgin olive oil
  • - 1 tbsp fresh lemon juice or red wine vinegar
  • - 1 clove garlic minced
  • - Salt and pepper to taste

Method
 

Cook the Chicken:
  1. Pat the chicken breast cubes completely dry with paper towels. Season generously with garlic powder, dried oregano, salt, and coarse black pepper.
Sear the Meat:
  1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken cubes in a single layer and sear for 6 to 8 minutes, turning occasionally, until all sides are golden brown and fully cooked through ($165°F). Remove from heat.
Prepare the Dressing:
  1. In a small bowl or jar, whisk together 3 tbsp extra virgin olive oil, 1 tbsp lemon juice (or red wine vinegar), minced garlic, salt, and pepper until emulsified.
Assemble the Bowl:
  1. In a large bowl, combine fresh baby spinach, drained white beans, halved cherry tomatoes, chopped sun-dried tomatoes, and sliced red onion. Gently toss with the dressing.
Top and Serve:
  1. Top the bowl with warm seared chicken cubes, scatter crumbled feta cheese over the dish, and finish with freshly cracked black pepper.

Notes

- Meal Prep: Keep dressing separate until serving to prevent spinach from softening.
- Vegetarian Option: Swap chicken breast for 1 additional can of rinsed chickpeas or cannellini beans.
- Storage: Store in an airtight container in the refrigerator for up to 3 to 4 days.