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 cup
Water
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
Instructions
Prep all your ingredients. Cut chicken breast into 1-inch pieces. Rinse and drain beans, cut onion, quarter and then cut carrots, chopped celery, parsley, and rosemary, quarter tomatoes.
In a Dutch oven, heat 1/2 of the canola oil over medium-high heat.
Add chicken pieces and cook about 3-4 minutes per side or until it begins to brown*. Remove from Dutch oven and set aside.
Add remaining canola oil, onion, carrot, celery, and 1/2 of the sea salt.
Sauté for 5 minutes or until just beginning to lightly brown on edges, stirring frequently.
Add water, bay leaves, and red pepper flakes.
Bring to boil over high heat. Reduce heat to medium-low and simmer, covered, 20 minutes or until vegetables are tender.
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 remaining salt (to taste). The internal temperature of chicken breast pieces should be 165F or 74C degrees.
Notes:
Quick Tips:
Safety
Never eat poultry that is raw, or not cooked through. Internal temperature of chicken breast pieces should be 165F or 74C degrees.
Storage
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.
Nutritional Highlights:
Chicken breast
High in lean protein, it helps to build muscle and boost metabolism.
Carrots
High in vitamins A and lutein important for eye health.
Navy beans
High in fiber, folate and are wonderful for blood sugar regulation and heart health.
