Heat the oil in a large nonstick saucepan
over medium-high heat. Add the chicken and cook, turning occasionally, until browned, about 5 minutes. Transfer the chicken to a plate.
Add the garlic, carrots
, celery and onions
to the pan. Cook, stirring occasionally, until tender, about 8 minutes. Return the chicken to the pan. Add the broth, wine, salt and tomatoes and bring to a boil. Reduce the heat and simmer
, covered, stirring occasionally, until the flavors are blended and the chicken is cooked through, about 15 minutes. Add the beans and cook, stirring, until the beans are heated thorough, 3 to 4 minutes. Remove from the heat and stir in the basil and lemon zest
Per Serving: 357 Cal; 36 g Protein; 9 g Tot Fat; 2 g Sat Fat; 3 g Mono Fat; 29 g Carb; 7 g Fiber; 6 g Sugar
; 111 mg Calcium; 4 mg Iron; 827 mg Sodium; 118 mg Cholesterol