Chicken & White Bean Stew

Let’s talk about all the reasons there are to love this recipe:

It’s hearty… comforting… high in protein… packed with gut-friendly fiber and resistant starch… takes only 30 minutes to cook … uses one pot… and is DELICIOUS!

It’s worth making a double batch so you have plenty of easy-to-reheat leftovers.

Chicken and White Bean Stew

Serves 4

• 2 Tbsp olive oil

• 1 yellow onion, finely chopped

• 5 garlic cloves, smashed and peeled

• 1 tsp dried thyme

• Red pepper flakes to taste

• Salt and black pepper to taste

• 1 pound (450g) boneless, skinless chicken breasts

• 4 cups (960ml) chicken broth

• 2 (15-ounce / 425g) cans cannellini beans, drained

• 1 bunch kale, escarole, or another dark leafy green, stems removed and leaves coarsely chopped

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, thyme, and red pepper flakes and season with salt and pepper. Cook, stirring often, until softened and golden, 8 to 10 minutes.

Add the chicken, broth, and white beans. Bring to a simmer over medium heat, then reduce heat to low, cover, and simmer until the chicken is cooked through (165°F / 74°C at the thickest part), 10 to 14 minutes.

Transfer the chicken to a bowl and smash some of the beans against the side of the pot to thicken the broth. Stir the greens into the stew. Increase heat to medium and simmer uncovered while you shred the chicken.

Use two forks to shred the chicken. Stir it back into the stew and season to taste with salt and pepper.

Macros per serving: Calories, 435; Fat, 9g; Carbohydrates, 45g; Fiber, 10.5g; Protein, 43g.

Give it a try and let me know what you think!

Committed to your Success,

Josh Hightower
(254) 277-3161
www.TitanFitnessOnline.com

P.S. If you love recipes like this one, make sure you check out my 6-Week Kickstart Program. It’s packed with recipes that taste great and help you meet your goals. Just reply back to this email and I'll send you the details. :-)