08/31/2026
You know those nights when cooking is the last thing you want to do? This is the recipe I make for those nights. It's easy, packed with protein, and the leftovers make lunch a no-brainer.
🍲 Chicken and White Bean Stew
Serves 4
2 Tbsp olive oil
1 yellow onion, finely chopped
5 garlic cloves, smashed and peeled
1 tsp dried thyme
Red pepper flakes to taste
Salt and black pepper to taste
1 lb (450g) boneless, skinless chicken breasts
4 cups (960ml) chicken broth
2 (15oz / 425g) cans cannellini beans, drained
1 bunch kale, escarole, or another dark leafy green, stems removed and leaves coarsely chopped
1️⃣ Heat olive oil over medium heat. Add onion, garlic, thyme, and red pepper flakes. Season with salt and pepper. Cook, stirring often, until softened and golden, 8 to 10 minutes.
2️⃣ Add chicken, broth, and white beans. Bring to a simmer, then reduce heat to low, cover, and simmer until chicken is cooked through (165°F / 74°C), 10 to 14 minutes.
3️⃣ Transfer chicken to a bowl. Smash some beans against the side of the pot to thicken the broth. Stir in the greens and simmer uncovered while you shred the chicken.
4️⃣ Shred chicken with two forks. Stir back into the stew and season to taste.
Macros per serving: Calories: 435 | Protein: 43g | Carbs: 45g | Fiber: 10.5g | Fat: 9g
If you make it, we'd love to hear what you think!
