Sausage, Cabbage and White Bean Skillet

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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Ground Chicken(227g)
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  Tomato, Cherry(480g)
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  Cabbage, Green(720g)
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  Garlic
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  Beans, Cannellini, Canned, Drained
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  Thyme, Fresh(5g)
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  Low Sodium Chicken Broth(240g)
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  ¼ teaspoon kosher salt
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  ¼ Teaspoon Freshly Cracked Black Pepper, Plus More For Serving
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  Parsley, Fresh(60g)

Instructions

1. 1Heat half of the olive oil in a large skillet over medium-high heat until shimmering. Add the ground chicken and cook, breaking it apart with a wooden spoon, for 8–10 minutes until no longer pink and lightly browned. Transfer to a plate.
2. 2Add the remaining olive oil to the skillet and heat until shimmering. Add the cherry tomatoes and cook undisturbed for 4–5 minutes over medium-high heat until blistered and beginning to burst.
3. 3Stir in the cabbage and garlic, cooking for 2–3 minutes over medium-high heat, stirring occasionally, until the cabbage begins to soften and the garlic becomes fragrant.
4. 4Return the cooked chicken to the skillet. Stir in the drained cannellini beans, fresh thyme, and chicken broth. Simmer for 3–4 minutes over medium heat until the beans are heated through and flavors meld.
5. 5Remove from heat and stir in the fresh parsley. Season to taste with salt and pepper.
6. 6Divide the skillet evenly into 4 airtight containers while still hot. Allow to cool to room temperature before sealing and refrigerating.