Before starting, preheat the oven to 450°F. Wash and dry all produce. Drain and rinse cannellini beans in a strainer, pat dry with paper towels. Add cannellini beans and half the pesto to a medium bowl. Season with salt, then stir to coat.

Heat a large non-stick pan over medium-high heat. While pan heats, pat chicken dry paper towels, then season with salt and pepper. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear, until golden-brown, 2-3 min per side. Transfer chicken to one side of a parchment-lined baking sheet. Spread remaining pesto on top of chicken. Carefully wipe pan clean.

Add tomatoes to the other side of the same baking sheet. Drizzle with 1/2 tbsp oil (dbl for 4 ppl), then season with salt and pepper. Toss to coat. Bake in the middle of the oven, until tomatoes are blistered and chicken is cooked through, 10-12 min.\*\*

Zest lemon, then cut into wedges. Peel, then mince or grate garlic.

Return the same pan (from step 2) over mediumheat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then garlic and kale. Season with salt and pepper. Cook, until kale is tender, 2-3 min. (TIP: For 4 ppl, add kale to the pan in batches as the kale wilts.) Remove from heat. Add lemon zest, then squeeze over a lemon wedge (2 lemon wedges for 4 ppl). Stir to combine.

Cut chicken into 1/2-inch slices. Divide kale between plates. Scatter tomatoes and cannellini beans over kale, then place chicken on top. Sprinkle with Parmesan and and squeeze over a lemon wedge, if desired.