| 12 | 55 | 211 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 40 min | 6 |
| 1 tbsp | Extra virgin olive oil |
| 341 gm | Chicken breast, boneless, skinless (cut into 1-inch pieces) |
| 1 tbsp | Extra virgin olive oil |
| 1 1/2 large | White onion (cut in thin wedges or diced) |
| 3 medium | Carrots (quartered lengthwise and cut into thirds) |
| 3 medium stalk(s) | Celery (cut into 1-inch pieces) |
| 2 cup | Water |
| 2 leaf | Bay leaf |
| 1 can (15oz) | Navy beans, canned (reduced sodium - rinsed and drained) |
| 1/2 cup | Parsley, fresh (chop the leaves large and the stems super small ) |
| 1 tbsp | Rosemary, fresh (chopped) |
| 3/4 tsp | Sea Salt |
In Dutch oven (or large deep pot with thick bottom) over medium-high heat, heat 1 tbsp (15 mL) extra virgin olive oil, onion, carrot and celery. Sauté for 5 minutes or until just beginning to lightly brown on edges, stirring frequently.
Add 1 tbsp (15 mL) extra virgin olive oil, add chicken cubes and cook about 3 minutes per side or until it begins to brown (center will still be slightly pink.)
Add water and bay leaves. Bring to boil over high heat. Reduce heat to medium low and simmer, covered, 20 minutes or until vegetables are tender and chicken is fully cooked.
Stir in beans, Italian parsley, rosemary and salt. Cover and cook 5 minutes cooked. Enjoy!
This is a recipe that will freeze well, so feel free to make extra for the freezer. FoodTastic Health adapted the original recipe to make it more digestion friendly.
| Meat | 0.6 |
| Meat Alternative | 0.4 |
| Vegetables | 2.0 |
