Anti inflammatory, high fiber chicken and white bean recipe

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#yummy #viral #fyp #healthy

Today I will cook a delicious chicken with white been stew:


1. One pound of chicken (breast)
2. One pound of dried cannellini beans
3. 6 cups unsalted chicken broth
4. 1 cup chopped yellow onion
5. 1 cup sliced carrots
6. 1 teaspoon finely chopped fresh rosemary
7. 1 (4ounce) Parmesan cheese rind, plus 2/3 cup grated Parmesan,

8. 4 cups of chopped kale
9. 1 tablespoon lemon juice
10. 1/2 teaspoon kosher salt
11. 1/2 teaspoon ground pepper
12. 2 tablespoons extra virgin olive oil
13. 1/4 cup parsley leaves

3 options to Cook the beans
1. 1 pound of dried cannellini beans pressured cooked in 6 cups of water for 40-45 minutes (using the insta-pot)
2. Add the the dried cannellini beans, 6 cups of chicken broth, in slow cooker for 7-8 hours
3. Substitute the dry cannellini beans for 4 (15 ounce) cans of low sodium cannellini beans (rinsed)

Once the beans you decide to use are cooked and soft, add broth, onion, carrots, rosemary, Parmesan rind, topped with chicken, cover and cook on low, until veggies are soft and chicken is cooked.

Transfer the chicken to a cutting board (of course, let it cool down), shred the chicken (if you use chicken with bones, discard the chicken). I used bone less chicken but chicken with the bones, could have added more flavor.

Then take the shredded chicken and add to your pot, stir in the kale, and cook till, kale is tender, approx. 20-30 minutes.

Last of all, squeeze lemon juice, add salt to flavor, pepper, discard the Parmesan rind (although, sometimes it melts).

Serve the stew with drizzled olive oil, sprinkled parsley to garnish and Parmesan cheese.

Serving size: 1 1/4 cup
493 calories
44 gram protein
54 grams carbohydrates
27 grams Fiber

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