Try this feel good stew, jam packed with protein
|2 tbsp||(30 mL) Olive oil|
|3||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into bite sized pieces|
|Salt and pepper|
|1||Stalk celery, chopped|
|1||Red or yellow pepper, chopped|
|3||Cloves garlic, minced|
|1||(28 oz/796 mL) Can diced tomatoes|
|2 cups||(500 mL) No sodium chicken broth|
|1||(19 oz/540 mL) Can white kidney or cannellini beans, rinsed and drained|
|4 cups||(1 L) Chopped kale|
HEAT oil in a large saucepan or Dutch oven over medium-high. Add chicken and cook for 6-8 minutes or until lightly browned. Season with salt and pepper. Add onions, carrots, celery, peppers and garlic. Cook for 3-4 minutes stirring occasionally. Pour in tomatoes, broth, bay leaf and beans. Bring to a boil then reduce heat and simmer for 10-15 minutes or until the internal temperature of the chicken has reached 165°F (74°C).
STIR in kale and cook for 6-8 minutes. Adjust seasoning to taste. Remove the bay leaf and serve over rice with rolls or crusty bread.
For a quick meal serve the stew with Uncle Ben’s Express Basmati rice, ready in 2 minutes.
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