February 17, 2016

Recipe: Chicken & Bean Stew

I am forever on the hunt for new recipes to try and get my family eating right. I found this one in a Nature's Promise magazine in my latest Peapod order and had to try it right away! I did make a few tweaks, and since I loved it my way, I am going to share my altered recipe with you today. 

Here is what you will need: 

Cooking spray of choice (I love coconut oil spray)
12 oz boneless, skinless chicken breast
1/2 bunch organic kale
3 cloves garlic, chopped coarsely 
3 cups cooked white beans or 2 cans
1 (14 oz) can diced tomatoes
1 tsp dried organic thyme
1/4 cup roasted, unsalted whole almonds, roughly chopped


1) Preheat oven to 400 degrees. Spray a 13x9-inch backing dish with cooking spray.
2) Cut the chicken into 1/2 inch cubes. Chop kale and garlic. Drain beans. Add chicken, kale, beans, tomatoes, with juice, thyme and garlic to the baking dish. Season with salt (in moderation) and pepper and stir to combine. 
3) Bake 30 minutes (until hot and bubbling). Divide the into four plates and sprinkle the top with almonds. Serve! 

I have to say, the almond crunch was amazing. I loved that my kids (and hubby) actually ate kale, beans, and tomatoes with their chicken. I'd say this is a must try for your winter recipe rotation. I can't wait to tweak it a few more times and try different ingredients to make it seasonal with what is at the local farmers markets this spring! 

Is this a recipe you will try? What is your favorite way to get kale into your dinners?

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