Chicken & Bean Stew Recipe

Ok, so get this...I cooked something without a recipe!Whaaaaaaaaaaaaaaaaatttttttt?!?!?!  So cray-zay!And this is what I made:

It may not look like much, but it's a healthy and delicious meal, and yes, that surprised me too!  Here's how I made it...

Chicken & Bean Stew Recipe

3 chicken breasts

4 cups of kale (frozen or fresh)

3 bacon slices, finely chopped

1 clove of garlic, minced

1/4 of a sweet onion, finely chopped

1 tbsp of extra virgin olive oil

2 cans of no-salt added beans

salt to taste

Start with half of the oil, garlic, onions and bacon.  Cook until onions are see-through and bacon is crispy.  Set aside.  In the same pan, cook the kale until it's soft.  In a separate pan, cook chicken breasts with remaining oil.

Combine kale and the bacon, garlic and onion mix. 

I rinse the beans, even though they have no sodium, so once you mix the beans into the kale, bacon, garlic and onion, throw in 4 cups of water along with the salt. (*Note: you can also use chicken broth for extra savouriness.  YUM!)  Mix and allow to simmer until chicken is cooked, or 20 minutes if you work ahead with the chicken.  Cut chicken into small bite-sized bits and add to bean stew.  Let simmer a bit longer to allow the broth to thicken.

Feel free to add a dash of Parmesan cheese just before you devour savour this dish!

Now here is some pretty important information - the nutritional stuff.

Not too bad, right?  At under 300 calories, this is a great dinner option, especially for these cold Winter nights up ahead.

I have to say, I was actually craving Pasta e Fagioli.  However, I needed a meal without the refined carbs of pasta - we avoid it in this house.  This came pretty darn close, let me tell you!  So hearty and healthy.

So, do you dare try this gluten-free, low-sodium, high-protein and high-fiber dish for dinner?

I'm off to have another bowl!