For the past month, I’ve been on a healthy eating kick: upping my veggie intake, eating leaner meats, reducing carbs, and staying away from processed ingredients. I thought the last one would be the easiest thing to do (I’m a self admitted potato-fiend), but it proved to be the most challenging. No processed ingredients means you pretty much have to make everything from scratch. Since there is no way I have time to cook from scratch everyday, I knew I needed a healthy recipe that would make great leftovers. That’s why I came up with this White Bean Stew recipe.
It looks challenging since there’s a lot of ingredients. But looks can be deceiving since this recipe is not difficult to do. Even better, since the chicken breast is cooked separately, this recipe is easily adaptable for vegetarians. Just don’t forget to switch the chicken broth to veggie broth!