08/22/2026
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.
đ˛ 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
1ď¸âŁ 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.
2ď¸âŁ 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.
3ď¸âŁ 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.
4ď¸âŁ 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, I'd love to hear what you think!
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