Tuscan Chicken with White Beans and Kale

myrecipes.com

Catalabella

2 tablespoons olive oil

4 (6-oz.) skinless, boneless chicken breast halves

¾ teaspoon kosher salt, divided

½ teaspoon black pepper

1 cup chopped yellow onion

1 cup chopped carrot

2 tablespoons chopped fresh thyme

5 garlic cloves, minced

½ cup dry white wine

8 ounces lacinato kale, stemmed and thinly sliced (about 1 bunch)

1 cup unsalted chicken stock (such as Swanson)

2 teaspoons grated lemon rind

2 (15-oz.) cans unsalted cannellini beans, rinsed and drained

1 (15-oz.) can unsalted diced tomatoes, drained

1 tablespoon unsalted tomato paste

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