In a medium bowl, combine chicken, 1 crushed garlic clove, a pinch of salt and black pepper. Mix to coat the chicken. Preheat large non-stick skillet on medium heat and spray with cooking spray. Add chicken and cook for 7-9 minutes per side or until cooked through. Transfer to a plate and set aside.*
Return skillet to medium heat (wash if necessary), add olive oil, remaining garlic, onion and saute for 1 minute, stirring once. Add zucchini and bell pepper, and saute for 3 more minutes, stirring once. In the meanwhile, make a slurry by whisking together, in a medium bowl, chicken broth, cornstarch or flour, remaining salt and ground black pepper, and thyme. Pour over vegetables in a skillet and add the beans. Stir, bring to a boil, reduce heat to low-medium and cook for 5 minutes. Remove from heat, add kale and stir again. To serve, spoon 1.25 vegetable mixture in a soup or deep plate and place sliced chicken breast on top. Serve hot.
Store: Refrigerate vegetables and chicken separately for up to 3 days.
*You can use any cooked chicken, grilled or boiled works great. *Adjust salt to taste. If using canned beans, you might need to add less salt. I used homemade cooked beans.
★ Did you make this recipe? Please give it a star rating in the comments.