White Bean, Kale, and Chicken Bowl
White Bean, Kale, and Shredded Chicken Bowl
Yield
4
This is a hybrid bowl that is something between a stew or soup. But most importantly, it is so nourishing and satisfying plus easy to make.
Ingredients
- 1 cup chopped onion
- 1 cup chopped carrots
- 2 tsp minced garlic
- 1 tsp extra virgin olive oil
- 6 oz tomato paste, no added salt
- 2 tsp cumin
- 1 tsp red pepper flakes
- 15 ounce can white beans, rinsed and drained
- 4 cups low-sodium chicken broth
- 3 cups kale leaves (chopped and rinsed)
- 1 cup roasted shredded chicken breast
- juice of 1 lemon
- sprinkle of grated Parmesan cheese
Instructions
- In a large Dutch Oven pan, saute the onion, garlic, and carrots in the olive oil for 3-5 minutes or until the onions start to turn translucent.
- Add the tomato paste, seasonings, beans, broth, and kale. Bring to a boil, lower to a simmer, and cook for 15 minutes.
- Squeeze in the lemon and add the chicken. Bring back to the boil.
- Serve hot with a sprinkle of grated Parmesan cheese. Serve more red pepper flakes on the side.
Nutrition Facts
Calories
337Fat
7 gSat. Fat
2 gCarbs
44 gFiber
9 gNet carbs
34 gSugar
9 gProtein
29 gSodium
611 mgCholesterol
36 mg