|10 min||30 min||4|
|2 tbsp||Canola oil (preferably organic)|
|341 gm||Chicken breast, boneless, skinless (cut into 1-inch pieces)|
|1 medium||Yellow onion (cut into wedges)|
|3 medium||Carrots (quartered lengthwise and cut into thirds)|
|1 medium stalk(s)||Celery (chopped)|
|2 leaf||Bay leaf|
|1 dash||Red pepper flakes|
|1 can (15oz)||Navy beans, canned (rinsed, drained)|
|1 cup||Grape tomatoes (quartered)|
|1/2 cup||Parsley, Italian, fresh (chopped)|
|1 tbsp||Rosemary, fresh (chopped)|
|1/2 tsp||Sea Salt|
Never eat poultry that is raw, or not cooked through. Internal temperature of chicken breast pieces should be 165F or 74C degrees.
You can double the batch and freeze any leftovers for quick dinners. Ensure to fully warm through the stew when re-heating to an internal temperature of 165F or 74C degrees.
High in lean protein, it helps to build muscle and boost metabolism.
High in vitamins A and lutein important for eye health.
High in fiber, folate and are wonderful for blood sugar regulation and heart health.