Recipe: Chicken, Kale & White Bean Stew

June 5, 2014

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!

Chicken, Kale & White Bean Stew
  1. 1 lbs boneless skinless chicken breast
  2. 1 medium onion, diced
  3. 1 carrot stalk, diced
  4. 2 medium tomatoes, chopped
  5. 3 garlic cloves, chopped
  6. 1 shallot, chopped
  7. 1 (6 oz) pack baby kale
  8. 1 can white beans
  9. 1 (32 oz) box low sodium chicken broth
  10. 1 teaspoon cumin powder
  11. 1 teaspoon coriander powder
  12. 2 teaspoon chili powder
  13. 1/2 teaspoon garlic powder
  14. 2 teaspoon olive oil
  15. salt & pepper to taste
  1. Set the oven to 400 degrees F.
  2. Rub the chicken in 1 teaspoon olive oil, garlic powder, salt and pepper.
  3. Wrap loosely in aluminum foil and bake in the oven. The chicken will cook while you prep the other ingredients (about 25 minutes).
  4. Heat up the other 1 teaspoon olive oil in a large pot.
  5. Sauté diced onion and carrot, until onion is slightly translucent.
  6. Add coriander, chili, cumin, salt and pepper. Sauté for another 5 minutes.
  7. Add chopped tomatoes, garlic and shallot. Sauté for an additional 15 minutes.
  8. Rinse white beans and add to the pot, along with chicken broth. Bring to boil.
  9. Reduce heat and simmer and add baby kale.
  10. Take chicken out of the oven and shred using two forks.
  11. Add shredded chicken to pot and increase heat to bring stew back to boil.
  12. Reduce heat and simmer for another 15 minutes.
Mimi & Chichi Blog

You Might Also Like

  • caroline June 6, 2014 at 2:55 am

    This looks delicious! Hmmm, maybe dinner tonight!

  • Ollyvia Laura June 6, 2014 at 7:27 pm

    anyway, would you like to follow each other on gfc/bloglovin and instagram?


  • Ivete June 11, 2014 at 12:01 am

    Ok, yum! I’m all about quick and easy recipes like this one. Will have to try it for sure.