Braised Chicken with Cannellini Beans

Tender chicken breasts simmered with tender green cabbage, carrots, and creamy white beans in a paprika-scented broth over nutty brown rice.

• Prep: 20 min
• Cook: 40 min
• Total: 1 hr
• Servings: 6
• Cuisine: Portuguese
• Difficulty: Easy
• Cost: $2.46/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Fiber
• Low-Sugar
• Low-Saturated-Fat
• High-Protein
• Halal
• Kosher
• Low-Fat
• Low-Calorie

Tags

• one-pot
• comfort food
• healthy
• budget-friendly
• smoky

Ingredients

• 1.5 pound chicken breast (boneless, skinless, cut into bite-sized pieces)
• 2 can cannellini beans (rinsed and drained)
• 4 cup green cabbage (chopped)
• 2 carrots (medium, sliced into rounds)
• 4 clove garlic (minced)
• 1 tablespoon avocado oil
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (ground)
• 2 cup chicken broth (low-sodium)
• 1.5 cup brown rice (uncooked)
• 3 cup water

Instructions

1. Combine brown rice and water in a medium saucepan, bring to a boil over medium-high heat, then cover, reduce heat to low, and simmer for 40 minutes until water is absorbed and grains are tender.
2. Season chicken breast pieces evenly with dried oregano, smoked paprika, 1/4 teaspoon of the salt, and black pepper.
3. Heat avocado oil in a large Dutch oven over medium heat, add minced garlic, and cook for 1 minute until fragrant.
4. Add the seasoned chicken pieces to the Dutch oven and cook for 5 minutes, stirring occasionally, until lightly browned on all sides.
5. Add sliced carrots, green cabbage, rinsed cannellini beans, chicken broth, and remaining 1/4 teaspoon salt to the pot.
6. Bring liquid to a gentle boil, reduce heat to low, cover, and simmer for 25 minutes until carrots and cabbage are tender and chicken registers 165°F internally.
7. Fluff the cooked brown rice with a fork and ladle the warm chicken and bean stew over top to serve.

Notes

Keeps well in an airtight container in the refrigerator for up to 4 days.

Nutrition (per serving)

• Calories: 467
• Protein: 37.2 g
• Carbohydrates: 63.3 g
• Fat: 6.4 g
• Fiber: 12.1 g
• Sodium: 879 mg
• Saturated Fat: 0.8 g
• Sugar: 5 g
• Cholesterol: 80 mg