1. Prep all your ingredients. Cut chicken breast into 1-inch pieces. Rinse and drain beans, cut onion, quarter and then cut carrots, chop celery, parsley and rosemary, quarter tomatoes.

2. In Dutch oven, heat 1 tbsp canola oil over medium-high heat.

3. Add chicken pieces and cook about 3-4 minutes per side or until it begins to brown*. Remove from Dutch oven and set aside.

4. Add remaining 1 tbsp canola oil, onion, carrot, celery and 1/4 tsp sea salt.

5. Sauté for 5 minutes or until just beginning to lightly brown on edges, stirring frequently.

6. Add water, bay leaves and red pepper flakes.

7. Bring to boil over high heat. Reduce heat to medium low and simmer, covered, 20 minutes or until vegetables are tender.

8. Stir in chicken, beans, tomatoes, Italian parsley, rosemary and salt. Cover and cook 5 minutes or until tomatoes are tender and chicken is cooked. Add 1/4 tsp salt or to taste. Internal temperature of chicken breast pieces should be 165F or 74C degrees.